|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork tenderloin is a popular main dish for good reason. It's a tender and lean cut of pork that cooks up quickly and pairs well with a variety of flavors and side dishes. This baked pork tenderloin recipe—roasted with a flavorful combination of mustard, pepper, garlic, and thyme—couldn't be simpler.
The secret to perfect pork is to cook it correctly. An inner temperature of 145 F will leave the center very slightly pink but it is perfectly safe to eat. Using a meat thermometer will ensure it stays moist and juicy. Overcook pork tenderloin and it will end up dry and tough thanks to the lack of fat. After cooking, let the tenderloin rest so that it retains its juices when sliced.
This pork recipe is worth remembering since it's as equally suited for a casual family meal as an elegant dinner with guests. There's no need to marinate or sear the meat, just rub with garlic, mustard, and herbs and roast. Serve with a side dish of potatoes or rice and a fresh salad for a complete meal. It's ready in under an hour, and the oven does all the work while you concentrate on other tasks.
2 pork tenderloins, about 3/4 to 1 pound each
kosher salt, to taste
3 tablespoons grainy mustard
4 cloves garlic, finely minced or grated
2 teaspoons dried thyme, sage, rosemary, tarragon, or a mixture
1 dash freshly-ground black pepper
Gather the ingredients.
Preheat the oven to 375 F. Line a 9 x 13 x 2-inch baking pan with foil. Lightly grease the foil. Trim the pork tenderloins of excess fat, removing the silverskin (if still attached). Rinse and pat dry.
Place the pork tenderloins in the prepared pan and sprinkle lightly with salt.
Combine the grainy mustard, garlic, herbs, and pepper in a bowl and stir until well blended. Rub over all sides of the tenderloins.
Roast the pork for 40 to 50 minutes, or until it registers at least 145 F on a meat thermometer inserted into the center of the thickest part of the tenderloin.
Remove from the oven, cover loosely with foil, and let rest for 5 to 10 minutes. Slice and serve.
How to Store
- Store leftover pork tenderloin in an airtight container in the fridge for up to three days. Reheat in the oven at 350 F with a little broth or stock or microwave at 50 percent power in 30-second increments to avoid over-cooking.
- Leftover pork tenderloin can be frozen for up to a month. Freeze in an airtight container and defrost in the fridge before reheating.
What Is the Difference Between Pork Tenderloin and Pork Loin?
While pork loins and pork tenderloins are similarly tender (when cooked correctly), they are different cuts of meat. The pork loin tends to be wider and larger and can be bought bone-in. When boneless, it is often tied up to hold its shape. Pork tenderloin comes from near the backbone of the pig and is long, skinny, and boneless.
Should I Cover a Pork Tenderloin in the Oven?
There's no need to cover a pork tenderloin with foil or a lid when baking it in the oven. It will cook evenly and form a light crust when roasted uncovered.
Can Pork Tenderloin Be a Little Pink on the Inside?
Yes, as long as pork is cooked to a minimum temperature of 145 F in the center, it's perfectly safe to eat—even if its lightly pink in the middle.