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1
Heat the broiler to medium and arrange a rack in the top of the oven.
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2
To butterfly the pork, place the tenderloin on a cutting board with one end pointing toward you.
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3
Slice lengthwise down the center, almost but not quite cutting through the tenderloin, leaving about 1/4- to 1/2-inch thickness of meat intact.
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4
Open the tenderloin up like a book and push on it to flatten.
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5
Starting on the left side, with the blade of the knife parallel to the cutting board and the blade facing left, slice down the length of the seam, maintaining the 1/4- to 1/2-inch thickness.
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6
Pull the meat open and press down to flatten.
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7
Continue cutting and flattening until the entire left half is 1/4- to 1/2-inch thickness.
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8
Rotate the tenderloin and repeat on the other half.
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9
Lightly coat a baking sheet with olive oil and place the tenderloin cut-side down on the baking sheet.
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10
Combine the mustard and measured olive oil in a small bowl and rub it on top of the pork, then season the meat well with salt and pepper.
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11
Place the tenderloin under the broiler and cook until the top is light golden brown, about 12 to 15 minutes.
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12
Remove from the broiler and place on a cutting board.
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13
Cover the pork loosely with foil and let it rest for 5 minutes.
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14
Slice against the grain and place on a platter.
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15
Serve with salsa verde.
