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 8 servings
7
-
1.2 kg
pork tenderloin
-
2 tbsp
olive oil
-
2 tsp
fine salt
-
2 tsp
dried rosemary
-
2 tsp
garlic powder
-
2 tsp
Dijon mustard
-
1 tsp
black pepper