Pan-Roasted Pork Tenderloin With Herb-And-Mustard Crust - cooking recipe

Ingredients

1 lb pork tenderloin
2 tablespoons Dijon mustard
3 tablespoons fresh rosemary, chopped (do NOT use dried)
1 teaspoon fennel seed
1 clove garlic, thinly sliced
kosher salt
fresh ground black pepper
3 teaspoons olive oil

Preparation

Preheat oven to 450.
Rinse tenderloin and pat dry.
Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
Use about half the garlic.
In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
salt to form a paste.
Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
Sprinkle the pork tenderloin with salt and fresh ground black pepper.
Rub dijon mustard all over surface of the meat.
Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
Add oil, allow oil to get quite hot, just before the smoking point.
Add the tenderloin to the pan.
DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
Some of the coating will adhere to the pan, that's OK.
Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
Allow meat to rest, covered, for about ten minutes before slicing and serving.
You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.