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. According to the USDA, the minimum safe temperature for pork cuts is 145 F.
- 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 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.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|