The 30-minute roast: sear-then-oven tenderloin with a garlic-mustard crust — lean, fast, and forgiving if you own a thermometer.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Pork Tenderloin — silverskin trimmed
Garlic — grated
Rosemary — minced
3 steps
Method
1
Rub the tenderloin with salt, then the mustard-garlic-rosemary paste.
2
Sear in oil on all four sides over medium-high, 6 minutes total; transfer to a 200°C oven to 60°C internal, 12–15 minutes.
20 min — timer available in cooking mode
3
Rest 8 minutes (lands 63°C) and slice into thick medallions. The pan juices + a splash of stock = instant sauce.
8 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.