This simple pork tenderloin recipe combines bold flavors with the lean and mild meat. Pork tenderloin is roasted with a the simple combination of mustard, garlic, and herbs.
Dried thyme provides flavor, along with garlic and freshly ground black pepper. Some other herb alternatives: sage, rosemary, tarragon, summer savory, and fennel. Or use an herb blend in the rub, such as fines herbes, poultry seasoning, or an all-purpose salt free seasoning.
Lean pork tenderloin is a healthy, low-fat meat. It can become tough if cooked too long, so check the temperature after about 30 to 40 minutes if at all possible.
- 2 pork tenderloins, about 3/4 to 1 pound each
- Dash kosher salt
- 3 tablespoons grainy mustard
- 4 cloves garlic, finely minced
- 2 teaspoons dried thyme
- Dash ground black pepper
- Heat oven to 375 F.
- Line a 9-by-13-by-2-inch baking pan with foil. Lightly grease the foil.
- Trim the pork tenderloins of excess fat and wash; pat dry.
- Place the pork tenderloins in the prepared pan and sprinkle lightly with salt.
- Combine remaining ingredients in a bowl and stir until well blended. Rub over all sides of the pork pieces.
- Roast the pork for 40 to 55 minutes, or until it registers at least 145 F on a meat thermometer which has been inserted into the center of the thickest part of a tenderloin.
- Remove from the oven, cover loosely with foil, and let rest for 5 to 10 minutes.
According to the USDA, the minimum safe temperature for pork cuts is 145 F.