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 7

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