Herb-Crusted Pork Tenderloin

Name: Herb-Crusted Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork tenderloin (about 1 pound); 2 tablespoons olive oil; 1 tablespoon Dijon mustard; 2 cloves garlic (minced); 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper

Highlighted under: Easy Dinner Recipes

I absolutely love making Herb-Crusted Pork Tenderloin for family gatherings. Its savory herb crust paired with the succulent pork creates a dish that's not only impressive but bursting with flavor. The aroma that fills my kitchen is utterly delightful, and I often find it pairs beautifully with roasted vegetables or a light salad. It's satisfying to see everyone at the table enjoying each bite as they savor the freshness of the herbs and the tenderness of the meat. This recipe is sure to become a staple in my home!

Created by

Anna

Last updated on 2026-01-18T14:10:27.708Z

Making Herb-Crusted Pork Tenderloin has become one of my favorites because of how simple yet elegant it is. The crust is made from fresh herbs like rosemary and thyme, which elevate the natural flavor of the pork. I learned that letting the tenderloin rest after cooking allows the juices to redistribute, making each slice incredibly juicy and flavorful.

I've experimented with different herb combinations, and I've found that a balance of fresh and dried herbs gives an amazing depth of flavor. Always make sure to sear the meat before baking; it creates a lovely caramelized crust that adds a layer of richness to the dish. This is definitely a crowd-pleaser in my kitchen!

        Why You’ll Love This Recipe
        Savory herb crust that enhances the flavor of the pork
Juicy and tender meat that's easy to prepare
Perfectly paired with your choice of sides for a complete meal

      

Choosing the Right Pork Tenderloin

When selecting your pork tenderloin, look for cuts that are uniform in thickness and have a nice pink color, which indicates freshness. Avoid any with excessive fat or dark spots. The ideal tenderloin should weigh around one pound, as this size cooks evenly and quickly, ensuring a juicy end result. If you're purchasing from a butcher, don't hesitate to ask for recommendations on the best cuts for roasting.

Pork tenderloin is a lean cut of meat, making it essential to avoid cooking it for too long. It’s best to reach an internal temperature of 145°F (63°C) for optimal tenderness. Invest in a reliable meat thermometer to avoid undercooking or overcooking. If you find the tenderloin is slightly overcooked, slice it thinly and serve it with a sauce to enhance moisture.

Making the Herb Mixture

Utilizing fresh herbs like rosemary and thyme elevates the flavor profile of this dish significantly. When chopping the herbs, be careful to use a sharp knife to keep the aroma intact. If fresh herbs aren’t available, dried herbs can be substituted, but use about a third of the amount, as dried herbs are more potent. Just remember to give them a bit of time to rehydrate and release their flavor during cooking.

The inclusion of Dijon mustard in the herb mixture does more than add flavor—it also acts as an adhesive, ensuring the herb coating sticks well to the meat. This creates a beautifully aromatic crust when roasting. If you prefer a bit of heat, consider switching to whole grain mustard for additional texture and a slight kick.

Ingredients

Gather these ingredients to create a delicious Herb-Crusted Pork Tenderloin:

Ingredients

1 pork tenderloin (about 1 pound)
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 cloves garlic (minced)
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh thyme (chopped)
1 teaspoon salt
1/2 teaspoon black pepper

Make sure to have everything ready for easy preparation!

Instructions

Follow these steps to create your Herb-Crusted Pork Tenderloin:

Prepare the Pork Tenderloin

Preheat your oven to 400°F (200°C). Rinse the pork tenderloin and pat it dry with paper towels. Trim any excess fat if necessary.

Make the Herb Mixture

In a small bowl, mix the olive oil, Dijon mustard, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper until well combined.

Coat the Tenderloin

Brush the herb mixture evenly over the pork tenderloin. Make sure to cover all sides for maximum flavor.

Sear the Pork

In an oven-safe skillet over medium-high heat, add a small amount of olive oil. Sear the tenderloin on all sides until browned, about 3-4 minutes per side.

Roast in the Oven

Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

Rest and Serve

Remove the pork from the oven and let it rest for 5-10 minutes before slicing. Serve with your favorite sides.

Enjoy your delicious Herb-Crusted Pork Tenderloin!

Pro Tips

For an extra kick, consider adding a pinch of red pepper flakes to the herb mixture. Also, you can experiment with other herbs like oregano or sage for varied flavors.

Serving Suggestions

This herb-crusted pork tenderloin pairs wonderfully with roasted vegetables such as Brussels sprouts, carrots, or sweet potatoes, which complement the savory notes of the pork. You can toss your veggies in olive oil and a similar herb blend for a cohesive flavor experience. For a lighter option, a mixed greens salad with a lemon vinaigrette contrasts nicely with the rich flavors of the pork.

For a unique twist, consider serving the pork with a fruity chutney or a homemade apple sauce. The sweetness of these accompaniments balances the savory herb crust perfectly, creating a delightful contrast that pleases the palate.

Storage and Reheating Tips

If you have leftovers, store them in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. When reheating, try to keep the meat moist by adding a splash of broth or water to your reheating pan. Heat in a covered skillet on low until warmed through, ensuring not to exceed that magic internal temperature to avoid drying out the meat.

For longer storage, you can freeze the cooked pork tenderloin. Slice it beforehand for easier portioning. Wrap the slices tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe bag. Frozen pork tenderloin is best consumed within 3 months for optimal flavor and texture, but it can last up to 6 months. Thaw it overnight in the fridge for the best results.

Questions About Recipes

→ Can I make this recipe in advance?

Yes! You can prepare the herb mixture and coat the pork a day in advance. Just allow it to sit in the refrigerator until you're ready to cook.

→ What can I serve with this dish?

Herb-Crusted Pork Tenderloin pairs well with roasted vegetables, creamy mashed potatoes, or a fresh salad.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

→ Can I use dried herbs instead of fresh?

Yes, you can use dried herbs, but be sure to use less as dried herbs are more concentrated. About one-third of the amount recommended for fresh herbs should be sufficient.