Buckle up for my simple three-ingredient Baked Pork Tenderloin Recipe, which yields juicy pork with a flavorful, melt-in-the-mouth Dijon crust. The tried-and-true recipe is easy to prepare and cook. I’ve been eating it for about 15 years, and it’s still one of my favorite recipes. It was the very first thing that my wife cooked for me back when we were still dating. I can still remember that first bite—tender pork awash in a savory Dijon herb crust. It was so delicious, I thought she must have worked all day to make it! Turns out, it’s the easiest pork tenderloin recipe. Big props to my wife for cooking a perfect dinner and making it look so sophisticated. Let’s get cooking!
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
8 Reasons to Love This Recipe
Besides being the first meal my wife ever made me, this is a family favorite pork tenderloin recipe for other reasons like:
- The recipe yields tender and juicy pork tenderloin.
- The acid in the mustard is a great counterbalancing flavor to the pork.
- Simple ingredients that work well together.
- The herbs de Provence provide an irresistible aromatic sensation.
- Low-carb and stunning on the plate.
- Easy to customize the flavors to your liking.
- Meal-prep friendly… make today and enjoy for up to a week.
- Super easy preparation makes it perfect for a weeknight dinner.
Is Baked Pork Tenderloin Low-Carb?
Yes, baked pork tenderloin prepared without any high-carb sauces or marinades is low-carb friendly because its main ingredient, pork, is a super low-carb food.
This recipe is wonderfully low-carb, with only 1 g net carbs per serving. It is a perfect low-carb main dish that pairs well with various sides.
Baked Pork Tenderloin Ingredient List
My delicious baked pork loin only requires three ingredients:
- 2½ pound pork tenderloin
- ½ cup Dijon mustard
- 1½ tablespoons herbs de Provence
Ingredients Substitutions
Try these high-quality swaps for the minimal ingredients listed above:
- Proteins: This is a great way to serve pork chops or chicken breasts. Adjust the cooking time to suit your protein of choice, and you’ll have a delicious meal on your plate.
- Dijon mustard: Use a spicy brown mustard. Please do not use yellow mustard as it does not pair well with the herbs de Provence.
- Herbs de Provence: Use an equal amount of an Italian seasoning herb blend or make a similar seasoning mix to herbs de Provence by mixing equal parts of dried thyme and dried rosemary.
Additional Ingredients
I love to keep this oven-baked pork loin recipe simple to let the classic pork flavor shine. The only addition I recommend is:
- Garlic: I’ve added granulated garlic or garlic powder directly to the pork tenderloin in the past with great results. I have also mashed roasted garlic into the mustard to make a paste. It tastes amazing!
Note: The garlic is not part of the recipe; it is just a suggestion for enhancing the flavor of baked pork loins.
Cooking Tools
To cook pork loin in the oven, you need these tools:
How To Cook Pork Tenderloin In Oven: Complete Cooking Guide
Cooking Method
- Baking
Preparation Steps
- Preheat your oven to 350°F (180°C).
- Line a baking sheet with parchment paper or foil.
Cooking Instructions
- Prepare the cuts of pork by removing the silver skin and slicing 3-4 times lengthwise on each. Smother with the Dijon and sprinkle the Herbs de Provence on top.
- Put the tenderloin on the prepared baking sheet and transfer to the preheated oven. Bake pork tenderloin for approximately 25-30 minutes. Check the meat’s internal temperature after 20 minutes. When the tenderloin is at 150°F (65°C), remove it from the oven and allow it to rest for 5 minutes before slicing.
- Slice against the grain and serve hot!
Step 1: Prepare the tenderloin by removing the silver skin and slicing as shown in this picture.
Step 2: Fill in the sliced areas on the tenderloin with the dijon and herbs. It will bake to a wonderful crust.
Step 3: When you remove it from the oven, it will have a nice crust, smell delicious and should rest for 5 minutes before slicing.
💡 My Pro Tip
Be careful not to overcook and make your pork tenderloin dry! It is a lean cut, and will dry out pretty quickly. The Dijon mustard does a great job of preventing dryness in this recipe, but heat will win if you let it. Ensure you have your instant-read thermometer on hand. At about 20 minutes, take a quick reading of the temperature of BOTH tenderloins.
One will undoubtedly be larger than the other, so the pork cooks at different rates. At 150°F (65°C), remove the cooked tenderloin from the oven and let the pork rest for 5 minutes before slicing. When you let the meat rest, the temperature will rise by about another 5°F while it sits, yielding meat that is “slightly pink” on the inside.
⏲️ Time-Saving Tips
- Bring the cuts of meat to room temperature. If you don’t, the exterior will become tough, and the interior will stay too pink. Room temperature is best, as it makes the cooking process faster and easier.
- Clean the tenderloin ahead of time. Cleaning a tenderloin takes several minutes (up to 10 if you’re not good at removing the silverskin). Clean it, wrap it in plastic, and refrigerate it until ready to cook.
What To Serve With Baked Pork Tenderloin?
As mentioned before, baked pork loins go well with various sides. Some of my favorite pairings are:
- Butter-Braised Carrots With Thyme: The sweetness of the butter-braised carrots with thyme contrasts nicely with the savory flavor of baked fish or chicken loins. The thyme adds a herbaceous note that complements both meats and makes a healthy meal.
- Grilled Asparagus: The crispy, smoky-flavored grilled asparagus will add a fresh, crunchy texture to the pork loin meal.
- Creamed Leeks:The creamy texture and mild onion flavor of creamed leeks will complement the delicate taste of the flavorful baked loins without overpowering them.
- Sautéed Brussel Sprouts: Brussels sprouts have a nutty flavor and slightly crisp texture when sautéed, which can provide a nice contrast to the tender texture of baked loins.
- Fresh Summer Broccoli Salad: The fresh and crunchy broccoli salad is a refreshing and perfect contrast to the juicy baked loins.
Storage and Reheating Instructions
Storage
- Store the leftover baked pork tenderloin in an airtight container in the fridge for up to five or six days.
Reheating
- Reheating this dish is a bit tricky because of the mustard sauce, which tends to burn in a pan and pops in the microwave. I recommend preheating the oven to 350°F (180°C) and placing it in an oven-safe container with a lid. Heat until warmed throughout.
Freezing
- Baked pork loins freeze well for up to 90 days in a freezer-safe container. However, they are thinner meat, so they may get freezer burn. When ready to eat, defrost in the fridge overnight and heat in the oven.
Recipe Conclusion
We have made this Baked Pork Tenderloin Recipe many times at my catering company, and it remains a top favorite for many reasons. First, it’s fast—fast to prepare and fast to cook. Second, it is a recipe that holds well and really has a broad appeal. Even for people who can’t stand Dijon, you’ll find that the mustard loses most of its punch in the oven. The mixture of flavors from the Herbs de Provence just melds perfectly with the mustard and the pork.
A big thank you goes out to my wife (for this recipe and many other things) for making this for me so long ago, and pretty much whenever I want since then. It’s one of my favorites. Awesome recipe with lots of flavor!
Let me know if you made or are planning to make the baked pork tenderloin recipe! If you have any questions or thoughts, please leave a comment. As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
Other Delicious Pork Recipes to Try
Check out these recipes for more creative ways of cooking pork:
FAQs
Searing a pork tenderloin before baking enhances flavor, texture, and appearance by caramelizing its surface, sealing in juices, creating a flavorful crust, and adding visual appeal.
Approximately 25-30 minutes are enough to cook pork tenderloins at medium-high heat of 350°F (180°C).
Wrapping your pork loin in foil for baking will help retain moisture and promote even cooking, but it will result in a softer exterior. Avoid wrapping the loins in foil if you want a nice crust and crispy exterior.
Baked Pork Tenderloin Recipe
Ingredients
- 2½ pound pork tenderloin
- ½ cup Dijon mustard
- 1½ tablespoons herbs de Provence
Instructions
Preparation Steps
- Preheat your oven to 350°F (180°C).
- Line a baking sheet with parchment paper or foil.
Cooking Instructions
- Prepare the cuts of pork by removing the silver skin and slicing 3-4 times lengthwise on each. Smother with the Dijon and sprinkle the Herbs de Provence on top.
- Put the tenderloin on the prepared baking sheet and transfer to the preheated oven. Bake pork tenderloin for approximately 25-30 minutes. Check the meat's internal temperature after 20 minutes. When the tenderloin is at 150°F (65°C), remove it from the oven and allow it to rest for 5 minutes before slicing.
- Slice against the grain and serve hot!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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5 Responses
I made this recipe yesterday, and it was a big hit at dinner! What type of roasted vegetables would pair well with this?