Herb Crusted Pork Tenderloin

In my mind, this is the quintessential fall dinner. However, it's so good that I make it almost year round. Pork tenderloin, sweet potatoes, brussels sprouts. It just screams autumn! This would also be really great with the maple roasted brussels and carrots that I posted last week.

I love cooking pork tenderloin because 1) it's absolutely delicious, 2) there are so many different ways to change up the marinades/coatings, 3) it's really difficult to wreck it. It's such a forgiving piece of meat that it is usually just fine even if you over cook it. But don't. Just get a meat thermometer and cook it to 145. I'm just saying, it is forgiving. But still aim to not need to take advantage of that, ha!

This preparation is so easy - simply combine the herbs (all dried, so handy!), garlic, and olive oil. Coat the tenderloins with mustard, then pat on the herb mixture. (This recipe makes two tenderloins. I often halve it if it's just my hubs and me. That's why you only see one on this rack!) 

Roast in the oven until the internal temperature is 145. Then let the meat sit for 5 minutes to absorb the juices. Sometimes, 5 minutes is not enough as you see here! :)

This pork is so tender and juicy and so flavorful with the mustard and herbs. I hope it becomes a regular in your fall meal rotation!

Herb Crusted Pork Tenderloin

• 2 pork tenderloins, about 1-1½ pounds each
• ▢4 Tbsp. minced garlic
• ▢2 Tbsp. olive oil
• ▢1 tsp. thyme
• ▢1 tsp. rosemary
• ▢1 tsp. sage
• ▢½ tsp. salt
• ▢½ tsp. black pepper
• ▢4 Tbsp. Dijon mustard
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• Mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper in a small bowl.
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• Coat a wire rack with cooking spray, and add the meat.
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• Use paper towels to pat the meat dry, and coat both tenderloins with the mustard using a pastry brush.
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• Then, add the herb mixture to the top of the tenderloin and pat it in to ensure it sticks.
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• Place the rack on a foil-lined baking sheet.
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• Roast the tenderloins at 425 for approximately 25-30 minutes, or until the crust is golden brown, and an instant-read thermometer inserted in the thickest part of the meat registers an internal temperature of 145°F. 
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• Let the meat rest for about 5 minutes before slicing and serving. Serves 6-8.
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