*Dijon, Garlic & Herb Pork Tenderloin*
Serves 4 Tender juicy, perfectly cooked pork with a beautifully herby crust! Quick and easy to do, and healthy too! 680g Pork Tenderloin, trimmed, sinew and fat discarded (1.5 pounds) salt and black pepper 1 TBS good Dijon mustard
1 1/2 TBS olive oil 3 fat cloves of garlic, peeled and minced 1 tsp each, dried basil and dried oregano flakes 2 tsp dried parsley 1/4 tsp fennel seeds crushed 1/4 tsp coarse black pepper 1/2 tsp coarse sea salt Preheat the oven to 180*C/350*F/ gas mark 4. Line a baking tray with foil. Place the trimmed pork onto the baking tray and, using a pastry brush, brush it all over with the Dijon mustard. Whisk together the olive oil, garlic, herbs, salt and black pepper. Brush the pork over the top and sides with this mixture. Roast in the preheated oven for 30 to 35 minutes, or until the eternal temperature reaches 62*C/145*F for pink, or 70*C/160*F well done. Let rest for 5 minutes before slicing to serve with your favourite vegetables on the side.
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