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1️⃣ Prepare the tenderloin:
Preheat oven to 200°C (fan-assisted).
In a bowl, mix wholegrain mustard, Dijon mustard, honey, garlic powder, thyme, salt, and pepper.
Brush the pork tenderloin thoroughly with the mustard mixture.
Sprinkle breadcrumbs over the tenderloin, pressing gently to make them stick.
In a hot pan with olive oil, sear the meat on all sides for 2–3 minutes until golden.
2️⃣ Prepare the roasted vegetables:
Wash and halve the baby potatoes.
Peel and cut the carrots into chunks.
Toss both in olive oil, paprika, herbes de Provence, salt, and pepper.
Spread the vegetables on a baking tray lined with parchment paper.
3️⃣ Oven cooking:
Place the seared tenderloin in the center of the tray, surrounded by the vegetables.
Roast for 35–40 minutes, turning vegetables halfway through.
Check doneness by inserting a knife—meat should be slightly pink and hot inside.
Serving and Storage Tips
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