Garlic Herb Pork Tenderloin
Tender, juicy pork tenderloin coated in an aromatic garlic-herb crust that’s both elegant and surprisingly easy to prepare. The Dijon mustard acts as the perfect adhesive for the fresh herb mixture, creating a golden, flavorful crust that seals in moisture. A restaurant-quality main course that’s ready in just 40 minutes.
Prep Time : 15 min
Cook Time : 25 min
Servings : 4
15 min
25 min
4
Ingredients
For the Pork
• 700g pork tenderloin (2 small or 1 large)
• 30g Dijon mustard — this one on Amazon
• 15ml olive oil (for searing)
For the Herb Crust
• 6 garlic cloves, minced
• 30g fresh rosemary, finely chopped
• 20g fresh thyme leaves
• 15g fresh sage, finely chopped
• 30ml olive oil — this one on Amazon
• 10g fine sea salt — this one on Amazon
• 4g freshly ground black pepper
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Directions
- Preheat and Prepare
Preheat your oven to 200°C (400°F). Trim the silver skin from the pork tenderloin by sliding a sharp knife underneath it and angling the blade upward to remove it completely—this prevents the meat from curling during cooking. - Make the Herb Paste
Combine 6 minced garlic cloves, 30g rosemary, 20g thyme leaves, 15g sage, 30ml olive oil, 10g sea salt, and 4g black pepper in a small bowl. Mix thoroughly to form a thick, aromatic paste. - Coat the Tenderloin
Brush the trimmed pork tenderloin evenly with 30g Dijon mustard on all sides. Press the herb mixture firmly all over the mustard-coated surface, creating an even coating that adheres well. - Sear for Color
Heat 15ml olive oil in an oven-safe skillet over high heat until shimmering. Carefully place the herb-crusted tenderloin in the hot skillet and sear for 2 minutes per side, turning gently, until the herb crust is golden brown. - Roast to Perfection
Transfer the skillet directly to the preheated oven. Roast for 15 to 18 minutes until the internal temperature reaches 63°C (145°F) when measured with an instant-read thermometer at the thickest part. - Rest and Slice
Remove from the oven and let the tenderloin rest on a cutting board for 8 minutes to allow the juices to redistribute. Slice crosswise into medallions and serve immediately.
*Notes :
- Silver skin is a thin, silvery membrane that doesn’t break down during cooking and will cause the meat to curl—always remove it completely before seasoning.
- The Dijon mustard serves two purposes: it adds a subtle tangy flavor and acts as an adhesive to keep the herb crust attached during searing and roasting.
- Pork tenderloin is extremely lean with minimal fat marbling, so it’s crucial not to overcook it—remove it from the oven at 63°C as it will continue cooking during the resting period.
- Resting the meat for the full 8 minutes ensures evenly pink, juicy slices throughout—cutting too early will cause the juices to run out onto the cutting board.
- This pairs beautifully with roasted vegetables, mashed cauliflower, or a simple green salad for a complete meal.
Nutrition Facts
( per serving )
Calories
~363 kcal
Protein
37.5 g
Fat
21 g
Carbs
3 g
Calories
~363 kcal
Protein
37.5 g
Fat
21 g
Carbs
3 g
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Garlic Herb Pork Tenderloin
Ingredients
Method
- Preheat your oven to 200°C (400°F). Trim the silver skin from the pork tenderloin by sliding a sharp knife underneath it and angling the blade upward to remove it completely—this prevents the meat from curling during cooking.
- Combine 6 minced garlic cloves, 30g rosemary, 20g thyme leaves, 15g sage, 30ml olive oil, 10g sea salt, and 4g black pepper in a small bowl. Mix thoroughly to form a thick, aromatic paste.
- Brush the trimmed pork tenderloin evenly with 30g Dijon mustard on all sides. Press the herb mixture firmly all over the mustard-coated surface, creating an even coating that adheres well.
- Heat 15ml olive oil in an oven-safe skillet over high heat until shimmering. Carefully place the herb-crusted tenderloin in the hot skillet and sear for 2 minutes per side, turning gently, until the herb crust is golden brown.
- Transfer the skillet directly to the preheated oven. Roast for 15 to 18 minutes until the internal temperature reaches 63°C (145°F) when measured with an instant-read thermometer at the thickest part.
- Remove from the oven and let the tenderloin rest on a cutting board for 8 minutes to allow the juices to redistribute. Slice crosswise into medallions and serve immediately.
Notes
- Silver skin is a thin, silvery membrane that doesn’t break down during cooking and will cause the meat to curl—always remove it completely before seasoning
- The Dijon mustard serves two purposes: it adds a subtle tangy flavor and acts as an adhesive to keep the herb crust attached during searing and roasting
- Pork tenderloin is extremely lean with minimal fat marbling, so it’s crucial not to overcook it—remove it from the oven at 63°C as it will continue cooking during the resting period
- Resting the meat for the full 8 minutes ensures evenly pink, juicy slices throughout—cutting too early will cause the juices to run out onto the cutting board
- This pairs beautifully with roasted vegetables, mashed cauliflower, or a simple green salad for a complete meal