Prepare the tenderloin: Pat the pork completely dry with kitchen paper. Season all over with the salt, black pepper, smoked paprika, and ground coriander. Rub the spices in gently. Let it sit at room temperature for 15 minutes — you’ll feel the surface become slightly tacky, which helps form a beautiful crust.

Heat the pan: Place a large frying pan or skillet over medium-high heat for a full 2 minutes. Add the olive oil and swirl to coat. When the oil shimmers and you see the faintest wisp of smoke, the pan is ready. You should hear a sharp sizzle when the meat hits the surface.

Sear the pork: Lay the tenderloin in the pan, away from you to avoid splatter. Cook without moving for 4 minutes. Listen for a steady, gentle sizzle — if it goes silent, the pan has cooled. After 4 minutes, the underside should be deep golden-brown with a crisp, caramelised crust. Flip and repeat for another 4 minutes.

Add aromatics: Reduce the heat to medium. Add the butter, smashed garlic cloves, rosemary, and thyme to the pan. Tilt the pan slightly and use a spoon to baste the melting butter and herbs over the pork for 2 minutes. You’ll smell the garlic softening and the herbs releasing their oils — it should smell like a warm, fragrant kitchen.

Finish in the pan: Pour in the chicken stock, balsamic vinegar, and Dijon mustard. Stir gently to combine, scraping up any browned bits from the bottom of the pan. Continue basting for another 3–4 minutes, until the sauce has reduced slightly and thickened to a glossy, syrupy consistency. The pork should feel firm yet springy when pressed.

Rest the meat: Transfer the pork to a cutting board. Spoon a little of the pan juices over the top. Let it rest, uncovered, for 10 minutes. During this time, the juices will redistribute — you’ll see the surface relax and the internal temperature rise by about 2–3°C.

Slice and serve: Using a sharp knife, slice the tenderloin into 2cm-thick medallions on a slight diagonal. Arrange on a warm serving platter. Spoon the remaining pan sauce over the top. Finish with a sprinkle of flaky sea salt and fresh parsley.