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