Pork Tenderloin

Pork tenderloin baked with a mustard glaze is a spectacular yet simple dish: the glaze caramelises to give a sweet-piquant crust to the soft meat.

1. Clean the membranes off the pork tenderloin, then salt and pepper it.

2. From the Dijon mustard, the brown sugar and the crushed garlic mix a thick glaze.

3. In hot oil brown the meat all round, so it gets a nice colour.

4. Brush it with the glaze, and sprinkle it with the rosemary.

5. In a 190 °C oven finish it in 20-25 minutes, then slice it after resting.

Tip: The tenderloin cooks through quickly – with a meat thermometer you can be sure, the inside of the meat is perfect at 63-65 °C.