1

In a shallow dish, mix together the mustards, honey, red wine vinegar, olive oil and chopped rosemary. Season all the sides of the pork tenderloin with salt and pepper, then place in the dish to marinate. Cover with plastic wrap and set in the fridge. Allow to marinate for at least 15 minutes, longer if possible.

2

Preheat your oven to 400 degrees Fahrenheit. Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil. Sear the tenderloin on all sides until golden and slightly crusty, about 10 minutes. Transfer the pan to the oven for another 10-15 minutes depending on the size of your tenderloin.

3

Transfer the tenderloin to a cutting board and allow to rest for 10 minutes before carving into diagonal medallions.

4

Substitutions: Substitute the honey for maple syrup. Substitute the red wine vinegar for balsamic or apple cider vinegar for a slightly different flavour. Use another herb like sage or thyme in place of the rosemary. Add red chili flakes to the marinade for a kick of heat.