- 4
Ingredients
- 4 TB unsalted butter, softened
- 2.5 TB whole grain dijon mustard (Grey Poupon Country Dijon)
- 6 garlic cloves, minced
- 2 TB fresh thyme, minced
- 4 tsp fresh sage, chopped
- 2 tsp grated lemon zest, plus 2 tsp fresh lemon juice
- salt & pepper
- 2 lbs pork tenderloin, trimmed
- 4 tsp vegetable oil
Preparation
Step 1
Adjust oven rack to lower-middle position and heat the oven to 400 degrees.
Mash the butter, mustard, garlic, thyme, sage, lemon zest and juice, 1/8 tsp salt, 1/4 tsp pepper together in bowl. Reserve 1 TB of butter mixture for serving.
Pat tenderloin dry with paper towels and butterfly (slice down middle leaving about 1/4 inch and open like book) and pound the meat to an even 1/2 inch thickness. Spread the remaining butter mixture evenly over the meat, leaving a 1/2 inch border. Start at the short end, roll the meat up over the butter, and secure with kitchen twine at 1 inch intervals.
Heat oil in oven-proof skillet over med-high heat until just smoking. Brown the roast on all sides, 5-7 minutes, reducing the heat if pan begins to scorch. Transfer the skillet to the oven and roast the port until center registers 140 to 145 degrees, 14 to 18 minutes, flipping the pork halfway through cooking.
Transfer the pork to carving board and spread reserved butter mixture over the top. Tent the pork with foil loosely and let rest until center registers 150 degress on thermometer, about 10 minutes. Remove the kitchen twine, slice and serve.