Pork tenderloin with dijon mustard and fine herbs

• Brown tenderloins before placing in oven. Preheat oven to 375°F (190°C).

• Mix 4 tablespoons of mustard, half the herbs and a little salt and pepper. Coat tenderloins with mustard mixture and place in a shallow roasting pan.

• Roast in oven, uncovered, until internal temperature reaches 165°F (75°C), about 15 minutes. Remove from oven and let rest for 10 minutes, covered with aluminum foil, before slicing and serving with sauce and your favourite vegetables.

Sauce

• Prepare demi-glace and keep warm.

• Stir butter with shallots in a pan and sauté over high heat for one minute. Add rest of herbs and demi-glace, bring to a boil and whisk in 1 tablespoon of mustard. Check seasoning.