Seared Rosemary Pork Tenderloin

I seared a pork tenderloin crusted in rosemary salt
and served with bacon, rosemary and garlic vegetables.
The dish was finished with tangy whole mustard cream.

Ingredients:
2 tsp fresh rosemary, minced
2 tsp kosher salt
1 tsp freshly cracked black pepper
1 pork tenderloin, trimmed of silver skin
2 tbsp canola oil, or other high-smoking point oil

Directions:
In a small bowl mix together the rosemary, salt and black pepper. Liberally season all sides of the pork tenderloin with the rosemary salt.
Preheat a large saute pan with the canola oil over medium-high heat
until the oil ripples from the heat but just before it starts smoking. Place the seasoned tenderloin into the pan.
Sear the meat over medium-high heat for about 4 minutes
until well caramelized then flip the meat a quarter turn.
Sear that side for another 4 minutes.
Repeat this process two more times until all areas
of the pork have a nice sear and the meat is cooked to medium.
The pork should cook for about a total of 16 minutes.
The larger the roast the longer it will need to cook.
Let rest for at least ten minutes before slicing.