Friday, December 14, 2012

Herb Dijon Crusted Pork Tenderloin

Pork is the other white meat. Sometimes your chops can come out dry and tasteless due to over cooking. Let's face it pork really just doesn't have that much flavor. This dish has tons of flavor. The herbs and dijon mustard compliment each other so well. I always opt for the tenderloin over the chops and roasts. It really is melt in your mouth delicious. It's like the filet mignon of pork. So if your looking for and easy quick weeknight meal or even a holiday dish this is perfect!

1 package pork tenderloin; there is usually 2 in a package
4 tablespoons minced garlic
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/2 teaspoon pepper
4 tablespoon Dijon mustard


Heat oven to 425 degrees.
Line a rimmed baking sheet with nonstick foil.
In a small bowl mix garlic, olive oil, thyme, rosemary, salt and pepper.
Brush both tenderloins with the Dijon mustard. Rub the pork with herb mixture.
Place on prepared pan.
Roast pork 30 minutes until crust is golden and instant-read thermometer inserted into center registers 160 degrees.
Let pork rest 5 minutes; slice and serve.

*shared over at Weekend Potluck, Foodie Friday


  1. This looks perfect! I have a pork tenderloin in my freezer that needs to be used soon!

  2. We love the versatility of pork tenderloin at our house. This looks like another great way to serve it!

  3. Perfect timing on this... was just thinking I haven't made pork in a while. Thanks for sharing your recipe on foodie friday.

  4. Made this for Christmas dinner yesterday and everyone loved it! Thanks for a new staple at our house!

  5. how many does this recipe serve?