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roasted pork tenderloin ready to serve
Vagner Carvalho

Roasted Pork Tenderloin with Dijon and Herbs

Pork tenderloin is small enough for a weeknight roast but benefits from the same careful temperature control as a larger cut. A quick sear gives it color, while a thin Dijon-and-herb coating seasons the outside.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pork tenderloin, 1 1/4–1 1/2 lb (565–680 g), silver skin removed
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Equipment

  • Oven-safe skillet and food thermometer

Method
 

  1. Heat the oven to 425°F (220°C). Pat the tenderloin dry. Tuck its thin end under and tie loosely with kitchen twine for a more even shape. Season with salt and pepper.
  2. Heat oil in an oven-safe skillet over medium-high heat. Brown the tenderloin on all sides for about 6 minutes total, turning with tongs. Remove the skillet from the burner.
  3. Mix Dijon, garlic and herbs. Spread over the meat. Transfer the skillet to the oven and roast for about 12–18 minutes, checking early. The thickest part must reach 145°F (63°C). The skillet handle remains very hot.
  4. Transfer to a clean board and rest at least 3 minutes; this recipe allows 10 minutes before slicing. Remove twine and slice across the grain.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-quarter of the cooked tenderloin.