Herb Roasted Pork Tenderloin
Brushed with tangy Dijon mustard and coated with aromatic herbs, this pork tenderloin is the most delicious pork you will ever eat. The center is delightfully moist, and the savory, multi-herb crust is crispy and caramelized.
This recipe was written for the Arizona Republic.
This pork dish is your chance to shine
The presentation is guest-worthy-gorgeous, and the pork is undeniably fork-tender. Even better news? The preparation is extremely easy, and cleanup is a breeze. This dish is ideal for any busy weeknight, yet fancy enough for a dinner party.
Use pork tenderloin not pork loin
Pork tenderloin and pork loin are two different cuts of meat. The tenderloin is a slender cut that’s about 10 inches long and 2 inches in diameter. Pork loin looks more like a roast and is about 5 inches in diameter. Aptly named, pork tenderloin is more tender than the loin and, because of its smaller size, cooks in a fraction of the time.
Remove and discard the silver skin.The silver skin is the shiny white connective tissue that runs along the bottom of the tenderloin, and it doesn’t dissolve during cooking. It’s tough, chewy, and not fun to eat. Thankfully, it’s also easy to remove. To remove the silver skin, use a sharp knife to get underneath it, and then run the knife down the length of the connective tissue to separate it from the meat. Repeat as needed until all the silver skin is removed.
Since pork tenderloin is lean, it’s easy to overcook. Use a meat thermometer to ensure the pork reaches 145 degrees, but not higher. At 145 degrees, your pork will be slightly pink in the middle, and pink pork is fork-tender and undeniably juicy. Note that one tenderloin might cook faster than the other. This recipe calls for two pork tenderloins, which is enough meat to serve 4 to 6 people. In my situation, one was finished at 18 minutes and the other at 20.
Let your pork rest. As tempting as that pork may be, let it rest before slicing. This will allow the flavorful juices to redistribute throughout the meat.
What should you serve with your herb roasted pork tenderloin?
This flavorful pork welcomes a variety of side dishes, from fluffy rice medleys, to roasted potatoes, buttered carrots, steamed asparagus, and mixed green salads.
Herb Roasted Pork Tenderloin
Ingredients
- 1 1/2 pounds pork tenderloin, about two 12-ounce tenderloins
- Salt and freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh thyme leaves
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- Using a very sharp knife, remove and discard the excess fat and silver skin from the tenderloins (the silver skin is the shiny, silver-white connective tissue on the underside of the tenderloin; see tip above).
- Transfer the pork to the prepared pan and season with salt and black pepper.
- In a small bowl, whisk together the Dijon mustard, olive oil, Worcestershire sauce, and oregano. Brush the mixture all over the top and sides of the pork. Coat the top and sides of the pork with the rosemary, parsley, and thyme.
- Transfer the pan to the oven and roast for 18 to 20 minutes, or until a meat thermometer reads 140 to 142 degrees. Let the pork rest for 5 to 10 minutes before slicing (this will allow the pork to reach 145 degrees and will keep the meat juicy). Slice crosswise and serve.