Easy Roasted Herb Crusted Roasted Pork Tenderloin Recipe
Succulent and fragrant Roasted Herb Crusted Roasted Pork Tenderloin is easy enough for a quick weeknight meal with the family. But, it also makes a perfect entree for a dinner party or special occasion.
Gather the ingredients, preheat the oven to 425°F, and line a rimmed baking sheet or roasting pan with foil or parchment paper.
Mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper in a small bowl.
Coat a wire rack with cooking spray, and add the meat.
Use paper towels to pat the meat dry, and coat both tenderloins with the mustard using a pastry brush.
Then, add the herb mixture to the top of the tenderloin and pat it in to ensure it sticks.
Roast the tenderloins for approximately 25-30 minutes, or until the crust is golden brown, and an instant-read thermometer inserted in the thickest part of the meat registers an internal temperature of 145°F. (It's ok if the meat is pink, as long as it reaches 145°F.)
Let the meat rest for at least five minutes, slice it, and serve.
Notes
A pork loin is a different cut of meat and not a suitable substitute for pork tenderloin in this recipe.For accuracy, use a meat thermometer to check the internal temperature of the meat. It should register at least 145°F in the thickest part for safe consumption.Be generous with the mustard and herb mixture. First, brush the mustard over the tenderloins, ensuring they are evenly coated, then top with the herb mixture. This step adds flavor and creates a delicious crust during roasting.Allow the tenderloins to rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful result.If there's any excess fat or silver skin on the tenderloins, trim it off using a sharp fillet knife.