Polędwica Wieprzowa Pieczona

Ingredients · 4 servings

• 650 gPork tenderloin, trimmed of silver skin
• 12 gGarlic, cut into thin slivers
• 2 gMarjoram, dried
• 30 gMustard
• 1 gRosemary, dried
• 14 gOlive oil
• 6 gSalt
• 2 gBlack pepper, freshly ground

Equipment

stovetop, oven, cutting board, chef's knife, measuring spoons, small bowl, oven-proof skillet, tongs, aluminium foil, probe thermometer, plate, timer

Instructions

1. 1
   Prepare Station

   Gather and measure all ingredients; set out a cutting board, knife, measuring spoons, oven-proof skillet, tongs, foil, and thermometer. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Trim Pork

   Trim away silver skin from the pork tenderloin, then make small cuts and tuck garlic slivers into the meat without tearing it. · 8 min

   What to look for: The surface is clean, and garlic slivers sit neatly inside small cuts.

3. 3
   Season Crust

   Rub the tenderloin with mustard, marjoram, rosemary, salt, and black pepper until the surface is evenly coated. · 4 min

   What to look for: The pork is covered with an even mustard-herb coating.

4. 4
   Room Rest

   Rest the seasoned tenderloin at room temperature for 30 minutes so the mustard-herb crust settles and the chill comes off. · 30 min

   What to look for: The coating looks slightly absorbed and no longer cold from the refrigerator.

5. 5
   Sear Pork

   Heat olive oil in the oven-proof skillet over high heat, then sear the tenderloin on all sides until a golden crust forms. · 6 min

   What to look for: The outside is browned in patches and the mustard crust smells toasted.

6. 6
   Roast Tenderloin

   Transfer the skillet to the oven and roast at 204°C / 400°F for 18 minutes, until the thickest part reaches 63°C / 145°F. · 18 min

   When it is done: Check the thickest part with a probe thermometer; pull at 63°C / 145°F for slightly pink pork.

7. 7
   Rest Under Foil

   Tent the pork loosely with foil and rest for 5 minutes so the juices settle before slicing. · 5 min

   What to look for: The pork relaxes and a small amount of juice gathers beneath it.

8. 8
   Slice Serve

   Slice the tenderloin across the grain into thick pieces and serve warm with the mustard-marjoram crust visible. · 2 min

   What to look for: Slices are juicy, slightly pink at the center, and edged with the herb crust.