Ingredients:

  • 2 pork tenderloins (approx. 1 lb each), trimmed
  • 1 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp fresh thyme leaves
  • 3 cloves garlic, minced
  • 1 Tbsp Dijon mustard
  • 2 Tbsp olive oil (for rubbing)
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 2 Tbsp honey
  • 1 tsp Apple Cider Vinegar
  • Olive oil for searing

Instructions:

  1. Pat the tenderloins thoroughly dry with paper towels. Trim off any significant fat or silver skin.
  2. In a small bowl, combine the chopped rosemary, thyme, minced garlic, Dijon mustard, 2 tablespoons of olive oil, salt, and pepper to form a fragrant paste.
  3. Rub the paste evenly over the entire surface of both pork tenderloins. Let the seasoned pork sit at room temperature for about 15–20 minutes.
  4. Preheat the oven to 400°F (200°C). Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloins for 2 minutes on all sides until nicely browned.
  5. Transfer the skillet to the preheated oven and roast for 15 minutes.
  6. While roasting, whisk together the honey and apple cider vinegar for the glaze. After 15 minutes, brush half of the glaze mixture evenly over the pork and return to the oven.
  7. Continue roasting, brushing with the remaining glaze halfway through the final cooking period, until the internal temperature reaches 140–145°F (60–63°C) at the thickest part.
  8. Remove the pork from the oven immediately. Tent loosely with foil and let it rest on a cutting board for a crucial 10 minutes before slicing.
  9. Slice the rested tenderloins into thick medallions (about 1/2 inch thick) and serve immediately.