Introduction
Pork Tenderloin is a versatile and elegant main dish, perfect for family dinners, holiday gatherings, or special occasions. Its juicy, tender texture and savory herb crust deliver a rich, satisfying flavor. Sliced and served on a white ceramic platter, garnished with fresh rosemary sprigs, this pork tenderloin creates an elegant, inviting aesthetic. This recipe delivers a classic Herb-Crusted Pork Tenderloin, adaptable for dietary preferences, best served warm with roasted vegetables for a complete meal.
Ingredients
For the Pork Tenderloin:
- 1 lb pork tenderloin, trimmed of silver skin
- 2 tbsp olive oil
- 2 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp Dijon mustard
For Serving:
- Optional: Fresh rosemary sprigs
- Suggested Accompaniments: Roasted potatoes, green beans
- Suggested Pairings: Side salad, red wine
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Oven-safe skillet, meat thermometer
Step-by-Step Process
- Prepare Pork: Pat pork tenderloin dry with paper towels. Preheat oven to 400°F.
- Season Pork: In a small bowl, mix rosemary, thyme, garlic powder, salt, and pepper. Rub pork with 1 tbsp olive oil, then coat with the spice mixture. Brush with Dijon mustard.
- Sear Pork: Heat the remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork for 2-3 minutes per side until golden brown.
- Roast: Transfer the skillet to the oven. Roast for 15-20 minutes until the internal temperature reaches 145°F (medium). Remove from the oven, tent with foil, and rest for 5-10 minutes.
- Slice: Slice pork into 1/2-inch medallions.
- Serve: Arrange slices on a white ceramic platter and garnish with rosemary sprigs. Serve warm with roasted potatoes, green beans, salad, and wine.
Tips for Better Pork Tenderloin
- Trim silver skin to prevent toughness; keep fat for flavor.
- Use a meat thermometer for perfect doneness; 145°F is ideal for juicy pork.
- Sear over high heat for a flavorful crust.
- Rest pork after cooking to retain juices.
- Fresh herbs enhance flavor; double quantities if using fresh.
- Don’t skip Dijon; it adds depth and helps the crust adhere.
- Clean the skillet promptly to avoid stuck-on residue.
- Enhance aesthetic: Fan slices on a platter, tuck rosemary sprigs for an elegant look.
Variations and Customization
- Gluten-Free Pork Tenderloin: Naturally gluten-free; ensure mustard is gluten-free.
- Spicy Pork Tenderloin: Add 1/2 tsp cayenne or chili powder to the spice mix.
- Maple-Glazed Pork Tenderloin: Replace Dijon with 1 tbsp maple syrup, omit thyme.
- Bacon-Wrapped Pork Tenderloin: Wrap pork in 4-6 bacon slices before searing.
- Citrus Pork Tenderloin: Add 1 tbsp orange zest to the spice mix, and drizzle with orange juice before roasting.
- Herb-Stuffed Pork Tenderloin: Slice pork lengthwise, stuff with 1/4 cup chopped parsley and garlic, and tie with twine.
- Low-Sodium Pork Tenderloin: Reduce salt to 1/2 tsp, use low-sodium mustard.
- Asian Pork Tenderloin: Marinate in 1/4 cup soy sauce, 1 tbsp ginger, and 1 tbsp honey for 1 hour; omit herbs.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 3 days.
- Reheat in a 325°F oven for 10-15 minutes or microwave for 1-2 minutes.
- Freeze sliced pork, wrapped, for 3 months; thaw in the fridge, and reheat gently.
- Serve warm for the best texture; cold pork is firmer.
- Use leftovers in sandwiches, salads, or stir-fries.
- Don’t leave at room temperature for over 2 hours.
- Pair with starchy sides like potatoes to balance leanness.
- Presented on a white ceramic platter with rosemary for elegant charm.
Nutritional Information
Based on 4 servings (3-4 slices each):
- Calories: 260 kcal
- Total Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 670mg
- Total Carbohydrates: 2g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 30g
- Vitamin A: 2% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 4% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand. High in protein, moderate in fat; try a low-sodium version. Serve with vegetables for balance.
Conclusion
This Pork Tenderloin recipe offers a juicy, flavorful dish, perfect for any occasion, turning simple ingredients into a classic. Its easy preparation and elegant presentation make it a favorite. The tender meat and savory crust, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its rich flavors.
Pork Tenderloin Recipe: Juicy and Herb-Crusted
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp Dijon mustard
- Optional: Rosemary sprigs
- Suggested Pairings: Potatoes salad
Instructions
- Pat pork dry; preheat oven to 400°F.
- Mix rosemary, thyme, garlic powder, salt, and pepper; rub pork with 1 tbsp oil, spices, and mustard.
- Sear pork in a skillet with 1 tbsp oil, 2-3 min per side.
- Roast in a skillet for 15-20 minutes until 145°F; rest for 5-10 minutes.
- Slice; garnish with rosemary; serve with potatoes, salad.
Notes
- Use a thermometer for doneness.
- Store in fridge for 3 days, freeze for 3 months.
- Try a maple-glazed variation.
- Pair with wine.
