Classic Herb-Crusted Pork Tenderloin
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Last updated
- Prep
- 15 min
- Cook
- 1 hour–1 hour 30 minutes
- Yield
- 4 servings
Main Coursepork tenderloinherb crustdijonweeknight dinner
Ingredients
- 2 unstuffed, intact pork tenderloins with no added solution that meet the recommendation conditions
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 cloves garlic, minced
- 2 tbsp chopped fresh rosemary
- 2 tbsp fresh thyme leaves
- 1 tbsp chopped fresh sage
- 3 tbsp olive oil, divided
- 2 tbsp Dijon mustard
- 2 tbsp unsalted butter
Method
Prepare
- Confirm that each tenderloin is whole, intact, unstuffed, and not mechanically tenderized, injected, pumped, tumbled, or sold with an added solution.
- Trim away the silver skin, pat the pork dry, and season with the kosher salt and black pepper.
- Seal each tenderloin by itself in a food-safe pouch. Keep the garlic, herbs, mustard, butter, and oil out of the pouches.
Cook
- Set the water bath to 150°F.
- Cook for 1 hour–1 hour 30 minutes for initial quality-planning estimate for a whole intact tenderloin.
- Mix the garlic, rosemary, thyme, sage, and 1 tablespoon of the olive oil in a clean bowl.
Finish
- Use clean utensils to remove the pork, keep it away from raw-pork contact surfaces, and pat it completely dry.
- Heat the remaining olive oil in a clean heavy skillet. Brush the tenderloins with Dijon, press on the herb mixture, and brown every side.
- Add the butter and baste briefly, then move the pork to a clean board for the thermometer check.
Check before serving
- Use a food thermometer at the thickest point. It must reach 145°F. If any part is below that temperature, keep cooking and check it again.
Serve
- After both tenderloins pass the thermometer check and complete the guide-required rest, slice them into medallions.
- Spoon over the clean pan butter and serve immediately.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.