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Herb-Roasted Pork Tenderloin

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Herb-Roasted Pork Tenderloin

Yield: Makes 1 Tenderloin (4 Servings)

Serving size: About 3-1/2 ounces sliced tenderloin


1 whole pork tenderloin (1 pound)

1 tablespoon grainy Dijon mustard

1 tablespoon chopped fresh rosemary, or 1 tsp dried rosemary

1 tablespoon chopped fresh oregano, or 1 tsp dried oregano

1 tablespoon chopped fresh sage, or 1 tsp dried sage

1 tablespoon chopped fresh thyme, or 1 tsp dried thyme

1/2 teaspoon freshly ground pepper


Preheat the oven to 450*F. Prepare a shallow roasting pan and

rack with non-stick pan spray. Brush the tenderloin with the

mustard. Combine the herbs; pat them evenly onto the tenderloin

and sprinkle with pepper. Place the pork on the rack in the

roasting pan, set it in the oven, and immediately reduce the

oven temperature to 350*F. Roast until a meat thermometer

inserted in the thickest part of the tenderloin registers

145*F., about 25 minutes (depending on the size of the

tenderloin). Remove the pork from the oven and let rest 5

minutes. Carve in 1/2-inch slices and serve with the pan juices.

Calories: 141 Protein: 24 g Sodium: 96 mg Cholesterol: 66

mg Fat: 4 g Carbohydrates: 0 g Exchanges: 4 Very Lean Meat



Contributed by: Edit

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