1.     Pat the pork dry with a paper towel—it helps lock in that savory sear.

2.     Slice the tenderloins accordion-style: make thick cuts about ¾ through, leaving the bottom intact. This lets the flavor soak in while keeping the pork juicy.

3.     Season generously with salt and black pepper, getting into those little cuts too.

4.     Make the marinade: In a bowl, mix passion fruit juice, water, red pepper flakes, sage, and thyme.

5.     Place pork in a roasting tray and pour the marinade over it. Let it soak for at least 10–15 minutes (or refrigerate to marinate longer).

6.     Cover with foil and roast in a preheated 400°F (200°C) oven for 40–50 minutes.
→ Tip: Cook time varies depending on your oven and pork size. Use a meat thermometer if you have one—145°F (63°C) internal temp is safe, but we prefer it a bit more done. Uncover for the last 10 minutes to let it brown.

7.     Make the sauce while the pork roasts:
In a saucepan, melt butter over medium heat. Stir in both mustards and blend well. Add heavy cream and cook for 2–3 minutes until silky. Add a little fresh thyme if you like.

8.     Pour sauce over the pork once it’s out of the oven.
That leftover marinade? It’s flavor gold. Mix a spoonful into the sauce for extra flavor.