Dijon-Herb Pork Tenderloin
IntroductionIf you're intimidated by large cuts of meat, pork tenderloin is a good place to start. This lean protein cooks fast enough for a weeknight meal, and you can use the leftovers for lunches and quick dinners. If you're intimidated by large cuts of meat, pork tenderloin is a good place to start. This lean protein cooks fast enough for a weeknight meal, and you can use the leftovers for lunches and quick dinners.
1 pound pork tenderloin, trimmed of any fat or silver skin* (16 ounces)
2 teaspoons chopped thyme
2 garlic cloves, chopped
1/2 teaspoon Dijon mustard
1 teaspoon olive oil
1/4 teaspoon black pepper
* Silver skin is the shiny tendon that runs the length of the muscle in the pork tenderloin. It will not break down during cooking. To remove it, run the tip of a small knife along both sides of the tendon.
Searing the meat in a hot pan before finishing in the oven will not only create a nice brown exterior but also lock in moisture.
NOTE: dried vs. fresh herbs will be explained in a tip early on, as will using convenience versions of ginger, garlic, lemon, etc.
Preheat the oven to 375 degrees Fahrenheit.
Pat the meat dry with paper towels.
Mix the thyme, garlic, mustard, and olive oil together in a small bowl. Rub the meat with black pepper and coat with nonstick spray.
Heat a large oven-safe skillet over medium-high heat, and sear the meat on the top and bottom, about four minutes per side. Spread the herb sauce over the pork and transfer the skillet to the oven.
Roast for 20 minutes, or until the internal temperature reaches 145 degrees Fahrenheit. Allow the meat to rest for three to four minutes before slicing the roast into thin strips.
Serving Size: Makes 4 servings, 3 ounces cooked meat per serving.
Photo credit: PhotoKitchen.net
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Member Ratings For This Recipe
Pork Tenderloin is SUCH an easy meat 2 work with. This recipe goes in my Meat/Pork file. I cooked this recipe exactly as written, but think I'll try it next by tinkering with a different herb mixture. The "Cook To" temp seemed off 2 me, but I checked and they were correct. Guess I was stuck on 165! - 8/9/13
I used two larger loins so increased the recipe by 3-4X. Used fresh thyme, which gave it a more mellow, "herby" flavor than the old dried stuff. It turned out to be a milder mustard "kick" than I expected, but the flavors blended very well. We grilled the loins rather than roasting. Awesome! - 5/19/13
Thank you for the awesome recipe Chef Meg! Made it for lunch for my family and it got very high marks!!! Used honey mustard instead of dijon bc my family doesn't like the taste of dijon... but wondered if we were missing a nice combination of flavors with this substitution. 10 star recipe. :) - 5/8/13