Pork mustard is such a classical but delicious combo. A moist and juicy tenderloin, a delicious mustardy and herby crust that brings flavors and acidity. So simple to make and yet so good, a crowd pleaser for sure.

I can only recommend to buy a meat thermometer if you bake meat regularly, it saves lives (and meat cuts!). You get the most perfect and juicy meat every single time. It even makes a sound when it gets to the temperature you want so you don't even have to watch it.

Mustard crusted pork tenderloin (serves 2-3) :

• 1 pork tenderloin (1lb/500g)
• 1 tbsp whole grain mustard
• 1 tbsp + 1 tbsp olive oil
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp oregano
• Salt and pepper

Preheat the oven at 150°C/300°F.

In a small bowl, prep the mustard crust by mixing together the mustard, 1 tbsp olive oil, thyme, rosemary and oregano. Season with salt and pepper.

Put the tenderloin in an oven safe dish and coat it with the remaining 1 tbsp of olive oil.

Season the meat with salt and pepper.

Put the mustard crust on top of the pork tenderloin so it's well coated.

If you have a meat thermoter, set it to 60°C/140°F and put it into the meat lengthwise, it's the ideal temperature for a moist tenderloin.

If you don't, bake it for about 30 minutes, keeping an eye on it.

Let the meat rest 10 minutes before slicing it.

Serve with roasted potatoes.