Italian-Style Pork Tenderloin

Ingredients

• 1 kg pork tenderloin (with skin, double-cut, hollowed out, sliced by butcher)
• Sea salt
• black pepper (ground)
• 4 sprigs Rosemary
• 5 garlic cloves
• 2 tbsp coarse mustard
• 4 tbsp olive oil
• 1 onion
• 150 ml dry white wine
• 3 tbsp salted water (for basting)
• cornstarch (for thickening)
• 2 tbsp butter (for finishing)
• thyme
• Basil
• marjoram

Instructions

1. 1.

   Preheat the oven to 200°C (400°F). Wash the meat, pat dry and season both inside and out with salt and pepper.

2. 2.

   Remove needles from two rosemary sprigs, finely chop. Peel and roughly chop garlic. Mix both with mustard and spread on the inner side of the tenderloin.

3. 3.

   Roll the meat from both sides toward the center and tie into a log with kitchen twine.

4. 4.

   Heat oil in a roasting pan and sear the meat over medium heat all around. Meanwhile, peel, roughly chop onion and add remaining rosemary to the pan.

5. 5.

   Pour 1 cup water and wine into the pan and roast the tenderloin in the preheated oven for about 1½ hours, turning occasionally. Baste with pan juices and add more water if needed.

6. 6.

   Remove the roast, place on an oven-safe tray, brush with salted water and bake at 250°C (482°F) for about 5 minutes to crisp the skin.

7. 7.

   Meanwhile, reduce the pan drippings with a little water, strain through a sieve, season, thicken with cornstarch mixed in cold water, and finish with butter.

8. 8.

   Slice the roast, arrange on a plate with herbs, and serve with the sauce.