Herb-Crusted Roasted Pork Tenderloin

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you're looking to elevate your dinner game, this Herb-Crusted Roasted Pork Tenderloin is your new best friend. It's packed with flavor, easy to prepare, and perfect for any occasion. Whether you're hosting a dinner party or simply want to enjoy a special meal at home, this recipe is sure to impress.

Ingredients for Herb-Crusted Roasted Pork Tenderloin

The star of this dish is the pork tenderloin, which is lean yet flavorful when cooked right. The combination of olive oil and Dijon mustard forms the base of the herb paste, ensuring the pork stays moist and develops a beautiful crust. Garlic adds depth and a touch of pungency. Rosemary and thyme are the perfect herbal duo, offering an aromatic, earthy flavor. A pinch of salt and black pepper rounds out the seasoning, while paprika brings a subtle smokiness. Finally, lemon zest provides a hint of brightness to balance the richness.

Tips & Tricks

  • For extra flavor, marinate the pork in the herb mixture for a few hours or overnight before cooking.
  • Using a meat thermometer ensures perfect doneness without the guesswork.
  • If you don't have fresh herbs, dried ones work too — just use half the amount.

Serving Suggestions

This pork tenderloin pairs wonderfully with roasted vegetables like carrots or Brussels sprouts. For a more substantial meal, serve it alongside creamy mashed potatoes or a vibrant quinoa salad. A crisp white wine, like a Sauvignon Blanc, complements the flavors beautifully.

Frequently Asked Questions

Can I use a different cut of pork?
Yes, but cooking times will vary. Pork loin or chops are good alternatives.
What if I don't have Dijon mustard?
You can substitute it with whole grain mustard or even regular yellow mustard in a pinch.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.

Herb-Crusted Roasted Pork Tenderloin Recipe Walkthrough

First, preheat your oven to 400°F (205°C). While that's warming up, line a baking sheet with foil to make cleanup a breeze. In a small bowl, mix together the olive oil, Dijon mustard, minced garlic, rosemary, thyme, salt, pepper, and paprika. This will form a thick, aromatic paste.

Next, take your pork tenderloin and pat it dry with paper towels. This helps the herb mixture adhere better. Generously rub the herb paste all over the pork, ensuring every inch is coated. Place the seasoned tenderloin on the prepared baking sheet, then sprinkle the lemon zest over the top for an added zing.

Pop it in the oven and let it roast for 25-30 minutes. You'll know it's done when the internal temperature reaches 145°F (63°C) — a meat thermometer is handy here. Once cooked, remove it from the oven and let it rest for 5-10 minutes. This resting period is crucial as it allows the juices to redistribute, ensuring each slice is tender and juicy.

Why You'll Love This Recipe

  • Quick and easy preparation for busy weeknights or last-minute dinner plans.
  • The herb crust adds a fragrant, savory twist that enhances the pork's natural flavors.
  • Minimal cleanup with a single baking sheet — less time in the kitchen, more time to enjoy!
  • Perfectly juicy and tender with a crisp, flavorful exterior.

Ingredients

2 lbs pork tenderloin
2 tbsp olive oil
1 tbsp Dijon mustard
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 lemon, zested

Step-by-step Instructions

1. Preheat your oven to 400°F (205°C) and line a baking sheet with foil.
2. In a small bowl, combine olive oil, Dijon mustard, minced garlic, rosemary, thyme, salt, pepper, and paprika to form a paste.
3. Rub the herb mixture evenly over the pork tenderloin to fully coat it.
4. Place the seasoned pork on the prepared baking sheet and sprinkle lemon zest on top.
5. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
6. Remove from the oven and let it rest for 5-10 minutes before slicing and serving.

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