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.
Servings 6
Calories 161kcal
Equipment
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
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.
Nutrition
Calories: 161kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 106mg | Potassium: 471mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg