Herb Crusted Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
23 mins
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Additional Time
5 mins
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Total Time
38 mins
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Servings
6
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Calories
135 kcal
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Course
Main Course, Dinner
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Cuisine
American
Herb Crusted Pork Tenderloin
Description
Herb Crusted Pork Tenderloin is prepared by coating a lean pork tenderloin with a mixture of Dijon mustard, olive oil, and soy sauce, then sprinkling fresh rosemary, parsley, thyme, salt, and pepper as a herb crust. The pork is first seared in a skillet to form a brown crust, locking in flavor. Then it's roasted in an oven at 400°F until it reaches an internal temperature of 145°F for safe consumption and a tender, juicy texture. Resting the meat for 5 to 10 minutes after roasting allows the juices to redistribute before slicing.
This dish offers savory herb notes paired with the mild flavor of pork tenderloin, making it a versatile entree suitable for a variety of side dishes. The balanced use of mustard and soy adds tang and umami while the fresh herbs provide aromatic depth.
Use a meat thermometer to avoid overcooking since pork tenderloin is lean and can dry out. Letting the meat rest and pouring collected pan juices over sliced pieces enhances moistness and flavor.
Ingredients
- 1 pound pork tenderloin
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil divided
- 1 teaspoon soy sauce
- 2 teaspoons rosemary or ½ teaspoon dried rosemary, chopped, fresh
- 2 teaspoons parsley or 1 teaspoon dried parsley, chopped, fresh
- 1 teaspoon thyme or ¼ teaspoon dried thyme leaves, fresh leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400° F. Line a baking sheet with foil.
- Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
- Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
- Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
- Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
- Allow to rest for at least 5 minutes before slicing.
Notes
- Use a pork tenderloin rather than a pork loin for this recipe to ensure proper cooking and texture.
- Roast uncovered to achieve the optimal crust and cooking results.
- Monitor the internal temperature carefully and remove the pork from oven around 140-142°F; residual heat will bring it to the USDA recommended 145°F.
- Rest the pork for 5 to 10 minutes before slicing to keep it juicy.
- Pour any collected juices over sliced pork for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135 | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 318mg | 13% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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