Herb-Crusted Pork Tenderloin
Succulent pork tenderloin with a Dijon herb crust — elegant enough for company
By RecipesQueen Kitchen • June 10, 2026
Pork tenderloin is the most underrated weeknight dinner — it cooks in 25 minutes and is incredibly tender when done right. A Dijon mustard coating gives the herb crust something to cling to.
Sear first for a golden crust, then finish in the oven. Pull at 145°F and rest 5 minutes.
Serve with roasted vegetables or a simple pan sauce made from the drippings.
Ingredients
- 2 lbs pork tenderloin
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, minced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1
Preheat oven to 425°F. Pat pork dry and coat with Dijon mustard.
- 2
Mix herbs, garlic, salt, and pepper. Press onto the mustard-coated pork.
- 3
Sear in an oven-safe skillet with olive oil, 2 minutes per side.
- 4
Transfer to oven. Roast 18-22 minutes until 145°F internal.
- 5
Rest 5 minutes before slicing into medallions.
