Ingredients:

  • 1 piece Pork Tenderloin (approx. 1 to 1.25 lb), trimmed of silver skin
  • 2 Tbsp Olive Oil, divided
  • 1 tsp Fresh Rosemary, finely chopped
  • 1 tsp Fresh Thyme leaves
  • 2 cloves Garlic, minced
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Tbsp Dijon Mustard
  • 1 tsp Runny Honey or Maple Syrup
  • 1/2 tsp Apple Cider Vinegar

Instructions:

  1. Trim the Pork: Carefully remove the silver skin (the tough, shiny membrane) from the tenderloin using a sharp knife. Pat the meat dry thoroughly with paper towels.
  2. Make the Rub: In a small bowl, combine 1 tablespoon of olive oil, rosemary, thyme, garlic, salt, and pepper. Rub the mixture evenly over the pork tenderloin.
  3. Season and Rest: Let the seasoned pork rest at room temperature for at least 30 minutes. This is key to preventing a tough exterior. Place your oven rack in the middle position and pre-heat the oven to a piping hot 400°F (200°C).
  4. Prepare the Glaze: While the oven heats, whisk together the Dijon mustard, honey/maple syrup, and vinegar in a small bowl. Set aside.
  5. Sear the Pork: Place a heavy-bottomed, oven-safe skillet over high heat. Once hot, add the remaining 1 tablespoon of olive oil. Carefully place the tenderloin into the pan. Sear the pork for 4 to 5 minutes total, turning every minute to develop a dark, crispy crust on all sides.
  6. Glaze and Roast: Remove the pan from the heat. Brush the Dijon glaze evenly over the seared pork. Immediately transfer the skillet to the pre-heated 400°F (200°C) oven.
  7. Monitor Temperature: Roast for 16–20 minutes. Begin checking the internal temperature at the thickest part after 15 minutes. Remove the pork from the oven when the internal temperature reads 140°F to 142°F (60°C to 61°C).
  8. The Crucial Rest: Transfer the pork immediately from the hot skillet onto a clean cutting board. Tent loosely with foil. Allow it to rest undisturbed for a full 10 minutes. (The internal temperature will safely rise to 145°F (63°C) during this time.)
  9. Slice and Serve: Slice the tenderloin against the grain into 1/2-inch thick medallions. Season with a final pinch of salt if needed, and serve immediately.