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 3 servings 7

• 450 g pork tenderloin
• ¾ tbsp olive oil
• ¾ tsp fine salt
• ¾ tsp dried rosemary
• ¾ tsp garlic powder
• ¾ tsp Dijon mustard
• ½ tsp black pepper