Delicious pork tenderloin in the oven

Ingredients:

Pork tenderloin

• 1 tbsp. tricolor peppercorns
• 1 tbsp coarse salt
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 0.5 tsp crushed red pepper, optional
• 700–900 g pork tenderloin (2 pcs.)
• 2 tbsp. l. olive oil

Creamy sauce with mustard and herbs

• 3 tablespoons salted butter
• 2 cloves garlic, crushed
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 2 tbsp. flour
• 1.5 cups heavy cream
• 2 tbsp. grainy mustard
• 2 tbsp chopped fresh parsley + extra for serving

Preparation:

1. Pork tenderloin: Preheat oven to 220°C.
   
   Place the peppercorns in a bag and crush them with a meat mallet or rolling pin. Combine the salt, pepper, thyme, rosemary, and red pepper in a bowl. Sprinkle the pork with the spice mixture.
2. Heat a large heavy-bottomed skillet over medium-high heat and add olive oil. Add the pork and cook, turning as needed, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and bake until done (145°F/63°C on a meat thermometer), 15–20 minutes. Transfer the pork to a cutting board and cover with foil.
3. Creamy sauce with mustard and herbs:
   
   Return the pan to the stove over medium heat. Melt the butter, then add the garlic, thyme, and rosemary and cook for a minute or two. Sprinkle in the flour and cook, stirring, for another minute. Add the cream and bring to a simmer. Cook until the cream thickens slightly, about 2 minutes. Stir in the mustard and parsley. Taste and adjust the seasoning if needed.
4. Slice the pork and arrange it on a platter. Pour the sauce over it and sprinkle with finely chopped parsley. Pour the remaining sauce into a gravy boat or serving bowl and serve with the pork.