Step 7 of 7
Check for 63°C / 145°F in the centre, rest 3 minutes, then slice into 2 cm medallions.
Cook for
03:00
Safe internal 63°C / 145°F
Ingredients for 2 servings
7
-
300 g
pork tenderloin
-
½ tbsp
olive oil
-
½ tsp
fine salt
-
½ tsp
dried rosemary
-
½ tsp
garlic powder
-
½ tsp
Dijon mustard
-
¼ tsp
black pepper