Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust

Recipe by Tracy K
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450.
  • Rinse tenderloin and pat dry.
  • Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
  • Use about half the garlic.
  • In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
  • salt to form a paste.
  • Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
  • Sprinkle the pork tenderloin with salt and fresh ground black pepper.
  • Rub dijon mustard all over surface of the meat.
  • Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
  • Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
  • Add oil, allow oil to get quite hot, just before the smoking point.
  • Add the tenderloin to the pan.
  • DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
  • Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
  • Some of the coating will adhere to the pan, that's OK.
  • Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
  • Allow meat to rest, covered, for about ten minutes before slicing and serving.
  • You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
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