Pork • Weeknight Dinner

Herb Pork Tenderloin

Name: Herb Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork tenderloin (about 1.25 lb), trimmed; 2 tbsp olive oil, divided; 2 tbsp Dijon mustard; 3 garlic cloves, minced; 1 tbsp chopped fresh rosemary; 1 tbsp chopped fresh thyme plus 2 tbsp chopped parsley; 1.5 tsp kosher salt plus 1 tsp black pepper; 1 tsp paprika

Juicy herb-crusted pork tenderloin roasted with garlic and Dijon.

Updated: Oct 7, 2026

⏱ 45 minutestotal

4servings

320 kcalper serving

Easylevel

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Why you'll like it

Ready in about 45 minutes.
Serves 4 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Herb pork tenderloin is a lean, tender cut that roasts in about half an hour with a garlic, Dijon, and herb crust. The tenderloin gets seared first for browned flavor, then finished in the oven until the center reaches 145°F followed by a short rest.

Helpful guides

Instructions

Step 1

Remove the tenderloin from the refrigerator 20 minutes before cooking and pat dry with paper towels. Trim off silverskin, the shiny tough membrane, with a thin knife. Tuck the narrow tail under and tie with twine so the roast has an even thickness.

Step 2

Rub the tenderloin with 1 tablespoon olive oil and Dijon mustard, then coat with garlic, rosemary, thyme, parsley, salt, pepper, and paprika. Press the herbs on firmly so they stick during searing. Let the seasoned roast stand while the oven heats.

Step 3

Heat the oven to 400°F. Warm the remaining oil in an oven-safe skillet over medium-high heat until shimmering. Sear the tenderloin 2 minutes per side until browned on all surfaces, using tongs to turn without piercing the meat.

Step 4

Transfer the skillet to the oven and roast 15 to 20 minutes, until an instant-read thermometer in the thickest part reads 145°F. Thinner ends cook faster, so check the center of the roast. Do not cut to check doneness, which releases juices.

Step 5

Move the tenderloin to a cutting board, tent loosely with foil, and rest 5 to 10 minutes; the temperature will rise a few degrees and juices will settle. Resting keeps slices moist instead of spilling onto the board. Keep the skillet drippings for spooning over.

Step 6

Slice against the grain into 1/2-inch medallions and serve with roasted vegetables or potatoes. Cool leftovers within 2 hours and refrigerate. Reheat slices gently with broth until steaming to 165°F so the lean meat stays tender.

Troubleshooting — fixes, not repeats

If pork turns dry, it overcooked past 145°F; pull the roast at 140 to 145°F and rest, since carryover heat finishes the center.
If the herb crust falls off, the surface was wet; pat dry first, press herbs firmly, and turn gently with tongs.
If one end overcooks, the tail was not tucked; fold thin ends under and tie so thickness stays uniform from end to end.
If flavor seems mild, add more salt and garlic next time; lean pork needs full seasoning, and a pinch of red pepper adds warmth.

Make it your way

Spicier version: For a spicy rub, add 1 teaspoon chili powder and 1/2 teaspoon cumin to the herbs.
For a maple version, brush with 2 tablespoons maple syrup mixed with the Dijon before roasting for a caramelized crust.
For a sheet-pan dinner, roast halved Brussels sprouts and sweet potatoes alongside, adding them 10 minutes before the pork.
Serve leftovers sliced on sandwiches with mustard.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat gently in a covered skillet with a splash of broth until steaming and reaching 165°F; high heat toughens lean tenderloin.

Freeze for up to 3 months wrapped tightly; thaw overnight in the refrigerator before reheating.

FAQ

What temperature is pork tenderloin done?
Cook to 145°F measured in the thickest part, then rest 5 minutes before slicing. The center may show a hint of pink, which is safe at that temperature with rest time. Reheated leftovers should reach 165°F throughout for safety.

What is silverskin and must I remove it?
Silverskin is the shiny, tough membrane on the tenderloin that stays chewy when cooked. Slide a thin knife under one end and cut it away in strips, keeping as much meat as possible. Removing it lets seasoning stick and keeps slices tender.

Can I grill pork tenderloin instead?
Yes. Sear over direct medium-high heat for 8 minutes, turning, then move to indirect heat until the center reaches 145°F, about 10 minutes more. Rest, tented, for 5 minutes before slicing. The same herb and Dijon coating works on the grill.