Lean, tender, and beautifully seasoned

Herb-Roasted Pork Tenderloin

Name: Herb-Roasted Pork Tenderloin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 tenderloin
Cuisine: French
Ingredients: 1 pork tenderloin (about 1.5 lbs); 2 tbsp Dijon mustard; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme leaves; 1 tsp kosher salt; 1/2 tsp black pepper

35 minEasy

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Servings

1 tenderloin

Difficulty

Easy

Cost

Moderate

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Herb-Roasted Pork Tenderloin

Lean, tender, and beautifully seasoned

A juicy pork tenderloin coated in a garlic-herb crust and roasted to perfection. Elegant enough for company, easy enough for Tuesday.

10m

Prep Time

25m

Cook Time

35m

Total Time

Servings

Easy

Difficulty

Moderate $$

Cost

French Cuisine Main Course Gluten-Free Dairy-Free Low-Carb Paleo

Sarah Chen

September 5, 2021(Updated April 12, 2026)

Pork tenderloin is one of the most underrated cuts in the butcher case. It is lean, incredibly tender, and cooks in under 30 minutes — making it perfect for both busy weeknights and dinner parties.

A quick sear followed by a blast in a hot oven gives you a beautiful golden crust with a juicy, blush-pink interior. The herb coating adds flavor without any heaviness.

Ingredients

1 pork tenderloin (about 1.5 lbs)
2 tbsp Dijon mustard
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp kosher salt
1/2 tsp black pepper

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Instructions

1
Preheat oven to 425°F. Pat tenderloin dry. Mix Dijon, garlic, rosemary, thyme, salt, and pepper into a paste. Coat the tenderloin evenly.
2
Heat oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides, about 2 minutes per side.
3
Transfer the skillet directly to the oven. Roast for 15-18 minutes until internal temperature reaches 140°F.
4
Remove from oven, tent loosely with foil, and rest for 8-10 minutes. Temperature will rise to 145°F.
5
Slice into 1/2-inch medallions and serve with the pan juices drizzled over top.

Serving Suggestions

Ways to Serve This Dish

Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette

Substitutions

Dijon mustardWhole grain mustard

Whole grain adds texture and a milder bite.

Fresh rosemaryDried Italian seasoning

Use 1 tbsp dried Italian seasoning blend.

Pork tenderloinPork loin roast

Pork loin is larger and needs longer cooking at 375°F.

Tips & Storage

Pro Tips

Remove the silver skin before cooking — it tightens and makes the meat curl.
Do not skip the sear — it adds crucial flavor and color.
Let it rest fully before slicing. This is non-negotiable for juicy results.
Pair with a quick pan sauce: deglaze the skillet with wine and a pat of butter.

Storage

Refrigerate sliced or whole for up to 4 days. Great for meal prep.

Reheating

Reheat gently in a 250°F oven for 10 minutes or slice cold for salads and sandwiches.

Nutrition Facts

Per serving (4 oz sliced) · 4 servings

Calories260

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein36g

Carbohydrates1g

Fat12g

Fiber0g

Sugar0g

Sodium480mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What temperature should pork tenderloin be?: The USDA recommends 145°F with a 3-minute rest. This gives you juicy, slightly pink meat.
How do I remove the silver skin?: Slide a sharp knife under the thin silver membrane. Grip it with a paper towel and pull it off in one strip.
Can I marinate it?: Yes, a marinade of olive oil, citrus, and herbs for 2-4 hours adds great flavor.

Explore More

More French Recipes More Main Course Gluten-Free Recipes Dairy-Free Recipes Low-Carb Recipes Paleo Recipes Stovetop Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Preheat oven to 425°F. Pat tenderloin dry. Mix Dijon, garlic, rosemary, thyme, salt, and pepper into a paste. Coat the tenderloin evenly.
2
Heat oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides, about 2 minutes per side.
3
Transfer the skillet directly to the oven. Roast for 15-18 minutes until internal temperature reaches 140°F.
4
Remove from oven, tent loosely with foil, and rest for 8-10 minutes. Temperature will rise to 145°F.
5
Slice into 1/2-inch medallions and serve with the pan juices drizzled over top.

Tips & Storage

Pro Tips

Remove the silver skin before cooking — it tightens and makes the meat curl.
Do not skip the sear — it adds crucial flavor and color.
Let it rest fully before slicing. This is non-negotiable for juicy results.
Pair with a quick pan sauce: deglaze the skillet with wine and a pat of butter.

Storage

Refrigerate sliced or whole for up to 4 days. Great for meal prep.

Reheating

Reheat gently in a 250°F oven for 10 minutes or slice cold for salads and sandwiches.

Frequently Asked Questions

What temperature should pork tenderloin be?

The USDA recommends 145°F with a 3-minute rest. This gives you juicy, slightly pink meat.

How do I remove the silver skin?

Slide a sharp knife under the thin silver membrane. Grip it with a paper towel and pull it off in one strip.

Can I marinate it?

Yes, a marinade of olive oil, citrus, and herbs for 2-4 hours adds great flavor.

Herb-Roasted Pork Tenderloin

Herb-Roasted Pork Tenderloin

Herb-Roasted Pork Tenderloin