Roasted Pork Tenderloin with Dijon and Herbs

Name: Roasted Pork Tenderloin with Dijon and Herbs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tenderloins (about 12 oz each, 1½ lb total) (680 g) pork tenderloins, silver skin trimmed, patted very dry, at room temperature for 20 minutes; 1½ tsp (9 g) kosher salt; ¾ tsp (2 g) black pepper, freshly ground; 2 tbsp (30 ml) olive oil; 3 tbsp (45 g) Dijon mustard; 4 cloves (12 g) garlic cloves, finely grated or minced; 1½ tbsp (5 g) fresh rosemary leaves, finely chopped; 1½ tbsp (4 g) fresh thyme leaves, stripped from stems, roughly chopped; 1 tsp (2 g) lemon zest, finely grated (optional); 1 large (50 g) shallot, finely minced; ½ cup (120 ml) dry white wine; ½ cup (120 ml) low-sodium chicken stock; 2 tbsp (28 g) unsalted butter, cold, cut into 4 pieces

From the MyKitchenBank Kitchen

Two pork tenderloins are seared until deeply golden, coated in a garlicky Dijon-rosemary-thyme paste, and finished in a hot oven to a safe 145°F (63°C). The result is juicy, faintly blushing pork with a fragrant herb crust and a quick pan sauce in the French bistro style.

Prep: 20 min
Cook: 30 min
Wait: 30 min
Total: 1 hr 20 min
Makes: 2 tenderloins (about 18 slices, serving 6)

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Ingredients

6 servings

2 tenderloins (about 12 oz each, 1½ lb total) (680 g) pork tenderloins, silver skin trimmed, patted very dry, at room temperature for 20 minutes
1½ tsp (9 g) kosher salt
¾ tsp (2 g) black pepper, freshly ground
2 tbsp (30 ml) olive oil
For the herb paste
3 tbsp (45 g) Dijon mustard
4 cloves (12 g) garlic cloves, finely grated or minced
1½ tbsp (5 g) fresh rosemary leaves, finely chopped
1½ tbsp (4 g) fresh thyme leaves, stripped from stems, roughly chopped
1 tsp (2 g) lemon zest, finely grated (optional)
For the pan sauce
1 large (50 g) shallot, finely minced
½ cup (120 ml) dry white wine
½ cup (120 ml) low-sodium chicken stock
2 tbsp (28 g) unsalted butter, cold, cut into 4 pieces

Equipment (7)

12-inch (30 cm) oven-safe skillet, cast iron or stainless steel
Instant-read thermometer
Small bowl for the herb paste
Cutting board and sharp knife
Tongs
Kitchen twine (optional, for tying the tail ends)
Aluminum foil for tenting while resting

Steps

Before you start

Take the pork out of the fridge 20 minutes before cooking so it sears evenly.
Place an oven rack in the center and preheat the oven to 425°F (220°C) while the pork sits out.
You need an oven-safe skillet (cast iron or stainless steel) large enough to hold both tenderloins with space between them.
Use an instant-read thermometer. Pork tenderloin goes from perfect to dry in just a few minutes, and whole cuts of pork must reach at least 145°F (63°C).

1
Prep the pork
- Take the tenderloins out of the fridge 20 minutes ahead.
- Trim off the shiny silver skin by sliding a thin knife under it and angling the blade slightly upward as you pull.
- Tuck the thin tail ends under about 2 inches (5 cm) and tie with kitchen twine, or leave them as is and watch them closely.
- Pat very dry with paper towels, then season all over with the salt and pepper.
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Ready when: Pork is silver-skin-free, dry to the touch and no longer fridge-cold
Tip: Dry meat sears; wet meat steams. Pat it dry a second time just before it hits the pan.
2
Make the herb paste
- In a small bowl, stir together the Dijon, grated garlic, rosemary, thyme and lemon zest, if using, until it forms a thick, spreadable paste.
- Set aside.
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Ready when: Paste is thick and evenly speckled with herbs
Tip: Apply the paste after searing. Garlic and herbs burn and turn bitter in a hot pan.
3
Preheat the ovenOven 425°F / 220°C
- Position a rack in the center and heat the oven to 425°F (220°C) while the pork finishes coming to room temperature.
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Ready when: Oven reaches 425°F (220°C)
4
Sear the tenderloins
- Heat the olive oil in a 12-inch (30 cm) oven-safe skillet over medium-high heat until it shimmers and flows like water, about 2 minutes.
- Lay in the tenderloins with space between them.
- Sear without moving for 2 minutes per side, turning with tongs, until all four sides are deeply golden brown, 8 minutes total.
- Transfer to a plate and let the pan cool for 1 minute.
- Do not wash it.
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Ready when: All sides are deep golden brown and release easily from the pan
Tip: If the pork sticks, give it another 30 seconds; it releases when a crust has formed.
5
Coat with paste
- Spread the herb paste in an even layer over the top and sides of the seared tenderloins, leaving the underside bare.
- Return them to the same skillet, paste side up.
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Ready when: Top and sides are fully coated with a thin, even layer
6
Roast the porkOven 425°F / 220°C
- Roast in the 425°F (220°C) oven for 14 to 18 minutes, depending on thickness.
- Start checking at 14 minutes by inserting an instant-read thermometer into the thickest part of each tenderloin.
- Remove the skillet when the pork reads 145°F (63°C) in the thickest part.
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Ready when: Thermometer reads at least 145°F (63°C) in the thickest part; crust is browned and fragrant
Tip: The skillet handle will be extremely hot. Drape a towel over it as a reminder. If either tenderloin reads under 145°F (63°C), return it to the oven for 2 more minutes and re-check.
7
Rest the pork
- Transfer the tenderloins to a cutting board, leaving the drippings in the skillet.
- Tent loosely with foil and rest for 10 minutes so the juices redistribute.
- The temperature will stay at or above 145°F (63°C) during the rest.
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Ready when: Internal temperature is still at least 145°F (63°C) after resting
Tip: Slicing too early sends the juices onto the board instead of staying in the meat.
8
Start the pan sauce
- While the pork rests, place the skillet over medium heat (use a towel on the handle).
- Add the minced shallot and cook, stirring, for 1 to 2 minutes until soft and translucent.
- Pour in the wine and scrape up the browned bits with a wooden spoon.
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Ready when: Shallot is soft and translucent; browned bits are dissolved into the wine
9
Reduce and finish sauce
- Simmer the wine until reduced by about half, 2 to 3 minutes.
- Add the chicken stock and simmer 3 to 4 minutes more until it lightly coats the back of a spoon.
- Remove from the heat and swirl in the cold butter one piece at a time until glossy.
- Taste and add a pinch of salt if needed.
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Ready when: Sauce is glossy and coats the back of a spoon, with a line holding when you drag a finger through it
Tip: Take the pan off the heat before adding the butter so the sauce stays emulsified and doesn't separate.
10
Slice and serve
- Slice the tenderloins into ½-inch (1.25 cm) medallions with a sharp knife.
- Pour any resting juices into the sauce, then spoon the sauce over the pork and serve right away.
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Ready when: Slices are juicy with a faint blush of pink at the center
Tip: A slightly pink center is safe once the pork has reached 145°F (63°C).

Good to know

Tips

Pork tenderloins vary in thickness. Thinner ones can reach 145°F (63°C) in about 12 minutes, so rely on the thermometer, not the clock.
Don't skip trimming the silver skin; it shrinks when cooked and makes the meat tough and curled.
Searing first builds flavor and the pan drippings become the base of the sauce.
Serve with roasted potatoes, green beans or a simple green salad.

Make ahead

Trim and season the pork and mix the herb paste up to 24 hours ahead; refrigerate separately, covered. Bring the pork to room temperature for 20 minutes before searing.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: store sliced pork with sauce in an airtight container for up to 3 days. Freezer: up to 2 months, wrapped tightly; thaw overnight in the fridge. Reheat gently, covered, in a 300°F (150°C) oven or in a skillet with a splash of stock until steaming hot, about 10 minutes. Or serve cold in sandwiches.

Substitutions

dry white wine → Additional chicken stock plus 1 tsp white wine vinegar. Gives a similar acidity without alcohol.
fresh rosemary leaves → Herbes de Provence (1 tbsp, replacing both herbs). Use in place of the fresh rosemary and thyme if fresh isn't available.
Dijon mustard → Whole-grain mustard. Gives a more rustic texture; the flavor is slightly milder.
unsalted butter → Extra-virgin olive oil (2 tsp). For a dairy-free sauce; it will be thinner and less rich.