OVEN-BAKED PORK TENDERLOIN

Serves: 4

■ 2 pork tenderloins, about

■ 12 oz (340 g) each

■ 2 cloves garlic

■ 1 tbsp (15 ml) each finely chopped fresh sage (or savory), thyme and rosemary

■ 2 tbsp (30 ml) Dijon mustard

■ 1 tbsp (15 ml) vegetable or olive oil

■ 2 tsp (10 ml) freshly and coarsely ground pepper

■ 1/4 tsp (1 ml) salt

1. Trim any fat or silverskin (transparent membrane) from the tenderloins. Tuck the ends under and tie with kitchen string. Place on a large piece of plastic wrap.

2. Using a food processor, combine the garlic, sage, thyme and rosemary and pulse until finely chopped. Add mustard, oil, pepper and salt, and purée until smooth, scraping the sides of the container with a spatula.

3. Brush the tenderloins generously with the puréed mixture, cover with plastic wrap and refrigerate for about an hour.

4. Bring the meat to room temperature, unwrap and place in a shallow roasting pan. Preheat the oven to 400 F (200 C) and roast the meat, uncovered, for 25-30 minutes, or until a meat thermometer inserted in the centre registers 160 F (70 C).

5. Place the meat on a cutting board, cover it loosely with aluminum foil and let stand for 10 minutes. Remove the string and slice the meat on the diagonal to serve.