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Ingredients

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Pat dry the pork tenderloin with paper towels to remove excess moisture.
  3. In a small bowl, mix together 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme, oregano, sesame seeds, salt, and pepper.
  4. Rub the herb mixture all over the pork tenderloin, pressing gently to adhere.
  5. Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  6. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
  7. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
  8. Remove the pork from the skillet and place on a cutting board. Tent with foil and let rest for 10 minutes.
  9. Meanwhile, return the skillet to the stovetop over medium heat. Add the chicken broth to deglaze the pan, scraping up any browned bits.
  10. Bring to a simmer and reduce the sauce by half, about 5 minutes.
  11. Remove from heat and whisk in the butter and Dijon mustard until smooth.
  12. Slice the pork tenderloin into medallions and arrange on a serving platter.
  13. Pour the sauce over the sliced pork and sprinkle with additional sesame seeds if desired.
  14. Serve immediately with your favorite side dishes.

Author : tavernier.david08

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