Equipment
Ingredients
Main Ingredients
- 500 g pork tenderloin, trimmed of silver skin
- 120 g plain low-fat yogurt
- 60 g sweet mustard
- 2 garlic, minced
- 15 ml olive oil
Pantry Staples
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Mince the garlic cloves finely.
In a mixing bowl, combine the plain low-fat yogurt, sweet mustard, minced garlic, olive oil, kosher salt, and black pepper. Stir until completely smooth and unified.
Place the pork tenderloin in the mixing bowl. Turn the meat several times to ensure it is completely coated in the yogurt and mustard marinade. Let it marinate at room temperature for 30 minutes.
Preheat the oven to 200°C (400°F).
Transfer the marinated pork tenderloin to a baking sheet, allowing a thick layer of marinade to cling to the meat. Roast in the preheated oven for 20 to 25 minutes, or until a meat thermometer inserted into the thickest part reads 63°C (145°F).
Remove the pork from the oven and transfer it to a cutting board. Let the meat rest undisturbed for 5 to 10 minutes to allow the juices to redistribute throughout the muscle fibers.
Slice the rested pork tenderloin into 2-centimeter thick medallions using a chef knife and serve immediately.
Chef's Notes
- Plain low-fat yogurt contains lactic acid and calcium, which work together to break down muscle proteins gently without making the surface mushy, a common risk with highly acidic vinegar marinades.
- Pork tenderloin is an extremely lean cut of meat. Utilizing a thermometer and pulling it at 63°C ensures it remains perfectly juicy, with a faint, safe blush of pink in the center.
- Do not skip the resting phase. Cutting into the pork immediately out of the oven will cause the internal moisture to spill out onto the cutting board, resulting in dry meat.
- To ensure even cooking, tuck the thin, tapered tail end of the tenderloin underneath itself so the whole piece of meat is roughly the same thickness.
Storage
Refrigerator: 3 days — Store leftover sliced pork in an airtight container with any accumulated juices.
Freezer: 2 months — Freeze whole or sliced in a vacuum-sealed bag to prevent freezer burn.
Reheating: Gently reheat slices in a skillet over low heat with a splash of water or broth to prevent drying out.
