Herb-Crusted Pork Tenderloin with Fresh Rosemary and Garlic

Quick Summary

This recipe transforms a lean pork tenderloin into a restaurant-quality meal. By searing the meat and finishing it in the oven with a fragrant herb crust, you achieve a perfect balance of crispy exterior and succulent center.

Ingredients

Method

1. 1. Preheat your oven to 400°F (200°C). Season the pork generously with salt and pepper.
2. 2. Heat oil in an oven-safe skillet over medium-high heat. Sear the tenderloin until golden brown on all sides, about 6 minutes total.
3. 3. Remove from heat. Brush the entire surface of the pork with the Dijon mustard.
4. 4. Press the herb and panko mixture onto the mustard-coated meat. Roast in the oven for 15–20 minutes until a thermometer reads 145°F. Rest for 10 minutes before slicing.

Nutrition Snapshot

Frequently Asked Questions

How do I know when the pork is done?

Use a meat thermometer. Pull the pork when it hits 145°F; the temperature will rise slightly while resting.

Can I use dried herbs?

Yes, but use only 1 teaspoon of each since dried herbs are more potent than fresh.

Is this dish gluten-free?

You can make it gluten-free by swapping panko for almond flour or a gluten-free breadcrumb blend.