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 fresh rosemary finely chopped
- 2 teaspoons fresh parsley finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground 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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Super tasty and tender pork. Will definitely make this again. I put a red currant sauce on this and the acidity worked so well. Thanks for the awesome recipe!
Just made this and have to say that it is easy and extremely delicious!
Much better than the pre-seasoned pork tenderloins from the store!!!
Will make again many times over!!!
Thanks for sharing
So glad you loved this recipe, Bobbi!
This was a really great, easy to throw together pork tenderloin. Flavor was great, didn’t even miss it not being marinated. Also can’t taste the mustard after baking (if anyone is worried about that!)
This was very good. I did add an herb, so I could have parsley, sage, rosemary and thyme. The mustard gave it a nice tang. Also it is a quick meal to make and cook. I totally forgot to brown the meat in a frying pan, but my air-fryer-oven at 425 degrees toke care of it.
Glad you enjoyed it, Dean! Thanks for sharing your alterations with us :)
I have made this several times and the pork always comes out perfectly cooked. I roll the pork in a LOT of fresh herbs to make a nice thick coating. I sub tarragon for rosemary because I have a lot of it in my garden. Entire family loves this.
We’ve made this three times now. It’s company-worthy, quick, and apparently foolproof. It’s way better than I’ve had in restaurants—moist, herbal, and delicate. I had no prior experience cooking tenderloin.
Easy recipe packed with flavor. Followed the recipe exactly and it was so tasty.
I made it twice. The first time I followed the recipe as written. It was yummy. The second time I mixed dry Coleman’s mustard, zgrey Poison and yellow mustard with Mesquite liquid smoke and enough water to wet the mustard powder to form a paste. The original “mustard olive oil and sit sauce was too thin and didn’t cling to the tenderloin. I browsed the meat in peanut oil, I don’t care for the taste of olive oil in everything and peanut oil has a high smoke point. The paste was applied after browning with herbs pressed into the coated tenderloin. Even BETTER flavor.
Your version sounds delicious Bob!
Very delicious!!
I used a cast iron pan to sear the pork, then same pan in the oven.
When done, I added a touch more mustard, some chicken broth and a bit of heavy cream to deglaze the pan and make a tasty sauce.
So glad you loved this Eva!
This pork tenderloin recipe resulted in an absolutely perfect tenderloin. The spices/herbs were delicious and the meat was juicy and perfectly cooked. This will be my go-to recipe from now on for pork tenderloin.
So glad you loved this recipe Ann!
I LOVE this recipe. I made extra sauce and threw in baby potatoes, onions, and green beans with the sauce on them with additional olive oil. My tenderloin was huge but I just monitored the internal temperature until it was done.
Cook as directed & it is perfection ! ❤️
I this recipe! The only change I make is using butter instead of olive oil. Absolutely delicious!
So glad you enjoyed it, Karen!
Delicious!! Easy and quick. Perfect for this busy working Mom who made it on a Tuesday if you can believe it. Cooking time and ratios were all spot on. This is being added to my rotation!
Thanks Holly, from an an old guy cooking for his mom, it was easy and delicious, she agrees.
So happy we could help Teague! Glad you guys enjoyed it.
I must have missed something. What ingredients are used to make the sauce?
Hi Karl, in step 2 we make the sauce that we brush the pork tenderloin with. It is made with dijon mustard, soy sauce, and olive oil.
In the recipe notes you say “Use a shallow pan to make the sauce, a deeper pan won’t reduce the sauce as well.” What do you make the sauce with?
A skillet or frying pan will work Joyce. In step 2 we make the sauce that we brush the pork tenderloin with. It is made with dijon mustard, soy sauce, and olive oil. Enjoy!
This looks amazing but I don’t have fresh herbs this time of year. Have you tried with dried herbs? Wondering if you did and didn’t get a good result or if you haven’t tested.
Dried herbs work perfectly in this recipe too!
What is conversion factor from fresh to dried herbs?
Hi Mary, we have this helpful guide on how to sub fresh for dried herbs but the ratio is about 3:1. Ex. 3 tablespoons of fresh would be about 1 tablespoon of dried herbs.