Are you in the mood for a simple yet delicious dinner tonight or looking for a great entrée to serve company? If so, check out this recipe for succulent and fragrant Herb Crusted Roasted Pork Tenderloin.
Would you like to learn how to make this easy roasted pork tenderloin dish? Are you looking for a quick, healthy, and easy way to prepare pork tenderloin? How about a recipe that features juicy, tender, delectable pork tenderloin that can be cooked in only 30 minutes? How about a pork tenderloin recipe that is both low in carbs and low in calories? Well, I have you covered with this delicious Herb Crusted Roasted Pork Tenderloin entree.
Chicken and pork tenderloin are staples at our house, and we have them often. In fact, my husband jokes that it’s almost all we ever eat. Not quite true, but I do prepare both often. I guess it’s because both are easy and quick to prepare, healthy, relatively low in calories, and there are thousands of different ways to prepare them. But today, I want to tell you about this delicious Crusted Roasted Pork Tenderloin recipe. It’s easy enough for a quick weeknight meal with the family, but it’s also an entree you would be proud to serve at a dinner party. Another bonus, you probably already have most of the ingredients in your pantry!
If you like this recipe, you might also be interested in these delicious pork entrees: Pork Tenderloin with Blackberry Sauce, Grilled Pork Tenderloin with Dark Cherry Sauce, and Chili-Rubbed Pork Tenderloin with Apricot Glaze. All are delicious and all are simple to prepare.
The ingredients for Herb Crusted Roasted Pork Tenderloin are simple, all you will need are pork tenderloins, minced garlic, olive oil, dried thyme, rosemary, and sage, or you could use Herbs de Provence instead of the other spices, kosher salt and pepper, and Dijon mustard. That’s it!
This recipe comes courtesy of Chef Benn Beutjer and Browns Kitchen Center in Tallahassee.
Ready to get started making Herb Crusted Pork Tenderloin? If so, gather your ingredients, preheat the oven to 425 degrees F and line a rimmed baking sheet with foil or parchment paper.
In a small bowl, mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper.
Cover both tenderloins with the mustard using a pastry brush, then rub the pork with the herb mixture.
Place the tenderloins on a rack on the baking sheet.
Roast the pork for approximately 25-30 minutes, or until the crust is golden and a meat thermometer inserted in the thickest part of the pork registers 140-145 degrees F. Let the meat rest for at least 5 minutes, slice and serve. (It’s ok if the meat is pink, as long as it reached the 140-145 degrees mark.)
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 5 minutes |
| Servings | 6 servings |
- 2 pounds pork tenderloins about 1-1/2 pounds each
- 4 Tbsp minced garlic
- 2 Tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 Tbsp Dijon mustard
Ingredients
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- Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil or parchment paper.
- In a small bowl, mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper.
- Cover both tenderloins with the mustard using a pastry brush, then rub the pork with the herb mixture.
- Place the tenderloins on a rack on the baking sheet and roast the pork for approximately 25-30 minutes, or until the crust is golden and a meat thermometer inserted in the thickest part of the pork registers 140-145 degrees F. Let the meat rest for at least 5 minutes, slice and serve.
(It's okay if the pork is pink, as long as it reached the 140-145 degrees mark.)
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