Roasted Pork Tenderloin with Apple-Cabbage Slaw and Mustard-Thyme Sauce

Prepare the marinade: combine 10 ml of olive oil, 1/2 tsp of thyme, 1/2 tsp of salt, a pinch of pepper, and 1/2 of a minced garlic clove. Rub the pork tenderloin all over, and let it sit at room temperature for 15–20 minutes, or in the fridge for up to 2 hours.

Preheat the oven to 200°C (400°F). Sear the tenderloin in a smoking-hot skillet for 1–2 minutes per side to lock in the juices, then transfer to a baking dish and roast for 18–22 minutes (for medium) or until the internal temperature reaches 63–65°C. Let the meat rest for 5–7 minutes before slicing.

While the meat is cooking, make the slaw: toss together the shredded cabbage, grated carrot, and matchstick-cut apple. Drizzle with 1 tbsp of lemon juice and let it marinate lightly for 5–10 minutes.

Make the sauce: whisk together the mustard, yogurt, the remaining 5 ml of olive oil, honey (if using), the remaining minced garlic, a pinch of thyme, salt, and pepper. Taste and adjust the sweet-and-sour balance.