Ingredients
Pork and marinade
- 1 1/2 lb pork tenderloin also called pork fillet; trim silver skin
- 2 tablespoons olive oil for marinade
- 1 teaspoon olive oil for searing
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 garlic cloves minced
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Equipment
- Mixing bowl and whisk
- Resealable food-safe bag or covered dish
- Ovenproof skillet
- Instant-read food thermometer
Instructions
Method
- Whisk 2 tablespoons olive oil, Dijon mustard, lemon juice, garlic, rosemary, salt and pepper in a bowl. Add pork and turn to coat. Cover and refrigerate for at least 30 minutes and no more than 4 hours.
- Heat oven to 425°F (220°C). Remove pork from marinade and pat the surface dry. Discard marinade that touched raw pork. Add 1 teaspoon olive oil to an ovenproof skillet over medium-high heat and sear pork about 2 minutes per side until golden; reduce heat if garlic starts to darken.
- Transfer skillet to oven and roast 12–18 minutes, checking the thickest part with a thermometer. Remove when the center reaches 145°F (63°C). The exact time depends on thickness.
- Rest the tenderloin at least 3 minutes before slicing across the grain. Spoon over clean juices from the cooked skillet and serve.
Nutrition
Calories: 270kcalCarbohydrates: 2gProtein: 37gFat: 12gSodium: 650mg
Notes
Marinate only in the refrigerator. Do not reuse marinade that touched raw pork. Nutrition is an estimate because some marinade stays behind. Cost basis: 1½ lb pork at US$9.00, olive oil $0.45, Dijon $0.20, lemon $0.50, garlic $0.15, rosemary $0.40, seasonings $0.10.
