Herb Crusted Pork Tenderloin

Very few ingredients are required for this dish (6 to be exact!), but don’t think that means it lacks any flavour.  This pork tenderloin is light, fresh tasting and totally healthy.  Very straightforward to make too.  If you know how to chop and mix things together, you can handle this recipe.

So, chop and mix some fresh herbs (tarragon and chives in this case), minced garlic, dijon mustard, olive oil and salt and pepper.  Sear a pork tenderloin in a hot pan on each side for about 2 minutes, to seal the juices in.

Crust Ingredients

Rub the herb mixture all over the pork tenderloin, and bake @ 425 until there is just a hint of pink left inside (roughly 25 minutes).  The crust on this one turned out a bit light in places, but because all the flavours are so strong I actually thought it was a great amount.  A thicker herb crust may have been overwhelming.

Roasted Pork Tenderloin with a Fresh Herb Crust

I served it with  zesty lemon rice pilaf, and it was fresh and flavourful.

Herb Crusted Pork Tenderloin with Lemon Rice Pilaf

Herb Crusted Pork Tenderloin Recipe

1 Pork Tenderloin, about 12 ounces
¼ cup grainy mustard
3 cloves garlic, minced
2 tbsp chopped fresh chives or green onion
1 tsp canola oil

1.    In small bowl, combine mustard, garlic, chives and oil.  Spread evenly over pork tenderloin.  Place on greased baking dish, and roast at 425 degrees for about 18 minutes or until hint of pink remains inside.
2.    Place under broiler for 1 minute to brown; turn and repeat with other side.  Let stand for 5 minutes.  Slice thinly.

From:  G.I. Diet Cookbook


1 Comment

Filed under Easy Peasy, Main Courses

One response to “Herb Crusted Pork Tenderloin

  1. Pingback: Lemon Rice Pilaf | theadmirableadmiral

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