Herb Crusted Pork Tenderloin – Ready in 40 Minutes!

This easy Herb Crusted Pork Tenderloin tastes fancy but really, it’s super easy and fast!

Pork tenderloin is brushed with dijon and then rolled in herbs and seasonings and baked in the oven. It’s juicy every single time!

Herb Crusted Pork Tenderloin before cooking

Herb Crusted Pork Tenderloin

This pork tenderloin recipe is insanely easy yet the flavor is restaurant quality!

  • The key is in the high temperature (and cook time) per the recipe below.
  • It cooks in about 25 minutes for a great weeknight meal!
  • This pork comes out so tender you can cut it with a fork.
  • The herbs (dry or fresh) give a savory flavor that goes with anything from Hasselback Potatoes to Roasted Broccoli & Cauliflower.

ingredients to make Herb Crusted Pork Tenderloin

Pork Loin Vs. Tenderloin

These are two totally different cuts of meat.

Pork tenderloin is a small slender cut of meat that is more tender than a pork loin. It’s about 1 1/2 to 2″ in diameter and about 10″ long.

A pork loin is about 5 inches across and tends to be a bit tougher than the tenderloin. Due to the shape/size the cook time is different. We roast a pork loin for about an hour while this tenderloin needs only 20 minutes.

sliced Herb Crusted Pork Tenderloin on a cutting board

How to Cook Pork Tenderloin

Herb Crusted Pork Tenderloin is super easy to make, and comes out tender and juicy every time!

  1. Brush pork tenderloin with the dijon mixture and then sprinkle with herbs.
  2. Brown the outside of the pork tenderloin in oil in a hot skillet according to the recipe below.
  3. Roast for about 20 minutes.
  4. Rest 5-10 minutes before slicing.

PRO TIP: Pork tenderloin will dry out if it’s overcooked, so using a meat thermometer is important.

A perfect pork tenderloin should be cooked just to 145°F. This means your pork will have just a touch of pink in the middle. Pork tenderloin can be (and should be) served with a little bit of pink in the middle in order to ensure it’s juicy and fork-tender. Find more information about cooking pork at pork.org.

Herb Crusted Pork Tenderloin on a plate with mashed sweet potatoes

Perfect Pork Tenderloin

  • Ensure you use a pork tenderloin (and not a pork loin).
  • Roast uncovered for the best results.
  • Pork is lean and can easily overcook. Use a meat thermometer to ensure the pork reaches 145°F. I remove the pork from the oven between 140-142°F and it will continue to rise as it rests.
  • Let the pork rest at least 5-10 minutes before serving.

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close up of plated Herb Crusted Pork Tenderloin

Herb Crusted Pork Tenderloin

Pork tenderloin infused with a seasoned dijon mustard sauce, then baked until juicy & tender!
Course Dinner, Entree, Main Course, pork
Cuisine American
Prep Time 10 minutes
Cook Time 23 minutes
Rest Time 5 minutes
Total Time 38 minutes
Servings 6
Calories 135
Author Holly Nilsson

Ingredients

  • 1 pound pork tenderloin
  • 1 tablespoon dijon mustard
  • 2 tablespoons olive oil divided
  • 1 teaspoon soy sauce
  • 2 teaspoons fresh rosemary finely chopped
  • 2 teaspoons fresh parsley finely chopped
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat oven to 400° F. Line a baking sheet with foil.
  • Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
  • Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
  • Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
  • Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
  • Allow to rest for at least 5 minutes before slicing.

Notes

  • Ensure you’re using a pork tenderloin (and not a pork loin).
  • Roast uncovered for the best results.
  • Pork is lean and can easily overcook. Use a meat thermometer to ensure the pork reaches 145°F. I remove the pork from the oven between 140-142°F and it will continue to rise as it rests.
  • Let the pork rest at least 5-10 minutes before serving.
  • Use a shallow pan to make the sauce, a deeper pan won’t reduce the sauce as well.
  • Once rested, add any juices from the pork to the sauce for extra flavor.

Nutrition

Calories: 135 | Carbohydrates: 1g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 318mg | Potassium: 297mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Herb Crusted Pork Tenderloin with writing
Herb Crusted Pork Tenderloin with a title
sliced Herb Crusted Pork Tenderloin on a plate with a title
Herb Crusted Pork Tenderloin before and after cooking with a title

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