This easy Herb Crusted Pork Tenderloin tastes fancy but really, it’s super easy and fast!
Pork tenderloin is brushed with dijon and then rolled in herbs and seasonings and baked in the oven. It’s juicy every single time!
Herb Crusted Pork Tenderloin
This pork tenderloin recipe is insanely easy yet the flavor is restaurant-quality!
- The key is in the high temperature (and cook time) per the recipe below.
- It cooks in about 25 minutes for a great weeknight meal!
- This pork comes out so tender you can cut it with a fork.
- The herbs (dry or fresh) give a savory flavor that goes with anything from Hasselback Potatoes to Roasted Broccoli & Cauliflower.
Pork Loin Vs. Tenderloin
These are two totally different cuts of meat.
Pork tenderloin is a small slender cut of meat that is more tender than a pork loin. It’s about 1 1/2 to 2″ in diameter and about 10″ long.
A pork loin is about 5 inches across and tends to be a bit tougher than the tenderloin. Due to the shape/size, the cook time is different. We roast a pork loin for about an hour while this tenderloin needs only 20 minutes.
How to Cook Pork Tenderloin
Herb Crusted Pork Tenderloin is super easy to make, and comes out tender and juicy every time!
- Brush pork tenderloin with the dijon mixture and then sprinkle with herbs.
- Brown the outside of the pork tenderloin in oil in a hot skillet according to the recipe below.
- Roast for about 20 minutes.
- Rest 5-10 minutes before slicing.
PRO TIP: Pork tenderloin will dry out if it’s overcooked, so using a meat thermometer is important.
A perfect pork tenderloin should be cooked just to 145°F. This means your pork will have just a touch of pink in the middle. Pork tenderloin can be (and should be) served with a little bit of pink in the middle in order to ensure it’s juicy and fork-tender. Find more information about cooking pork at pork.org.
Perfect Pork Tenderloin
- Ensure you use a pork tenderloin (and not a pork loin).
- Roast uncovered for the best results.
- Pork is lean and can easily overcook. Use a meat thermometer to ensure the pork reaches 145°F. I remove the pork from the oven between 140-142°F and it will continue to rise as it rests.
- Let the pork rest at least 5-10 minutes before serving.
Our Fave Side Dishes
- Sauteed Zucchini – so colorful & cheesy
- Roasted Brussel Sprouts – 5 simple ingredients
- Crispy Garlic Roasted Broccoli – ready in 15 minutes
- Honey Glazed Carrots – sweet & savory
- Butternut Squash Risotto – easy yet elegant
Did you love this Herb Crusted Pork Tenderloin? Be sure to leave a comment and a rating below!
Herb Crusted Pork Tenderloin
Equipment
Ingredients
- 1 pound pork tenderloin
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil divided
- 1 teaspoon soy sauce
- 2 teaspoons chopped fresh rosemary or ½ teaspoon dried rosemary
- 2 teaspoons chopped fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400° F. Line a baking sheet with foil.
- Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
- Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
- Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
- Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
- Allow to rest for at least 5 minutes before slicing.
Notes
- Ensure you're using a pork tenderloin (and not a pork loin).
- Roast uncovered for the best results.
- Pork is lean and can easily overcook. Use a meat thermometer to ensure the pork reaches 145°F. I remove the pork from the oven between 140-142°F and it will continue to rise as it rests.
- Let the pork rest at least 5-10 minutes before serving.
- Once rested and sliced, pour any juices from the pork overtop before serving for extra flavor.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pork
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perfect! ty so much for the multiple reminders that “pink” is normal lol my first time making tenderloin was a big success!
So glad you loved it Amanda!