I recently tried one of the Easy Pork Tenderloin Recipes and was impressed by the perfect medley of flavors. The pork tenderloin is beautifully enhanced with olive oil, Dijon mustard, and garlic along with dried rosemary and thyme. Every bite is tender and savory inviting you to try more today.
I’ve got this killer Oven Baked Pork Tenderloin recipe that’s sure to impress even the pickiest of eaters. Seriously, if you’ve ever struggled with pork tenderloin, this one’s for you.
I use a 1 to 1.5 lb trimmed and patted dry pork tenderloin then slather in olive oil and a dollop of Dijon mustard. Add in minced garlic, salt, black pepper, dried thyme, rosemary, onion powder, and paprika to give it an amazing kick of flavor.
I always mix these together and then bake it in the oven until it’s perfectly roasted. It’s some pretty cool pork loin recipe that even those who arent always into pork will enjoy.
Plus, it’s super easy to pull together. Once you try it, I bet you’ll be looking for other oven roasted pork tenderloin recipes to add to your collection.
#eatingonadime #porktenderloinrecipes
Why I Like this Recipe
I like this recipe because:
1. I can whip it up super quickly and it’s really simple to follow even if I’m a bit rushed.
2. I love the way the garlic, mustard, and herbs all blend together to give the pork a flavorful punch.
3. The pork always comes out juicy and tender which makes every bite tasty and satisfying.
4. It makes dinner feel special, impressing my family (even the picky eaters) without having to spend hours in the kitchen.
This baked pork tenderloin is one of my go-to meals. It’s a foolproof recipe that even a beginner would nail every time, and it never fails to impress everyone at the table. I like that I can easily mix together the olive oil, mustard, and herbs now that I have all the right ingredients, and the instructions are simple enough that I don’t overthink it. Even if you’re usually too busy or not super confident in the kitchen, this recipe makes sure you end up with a perfect, juicy pork dish that everyone enjoys.
Ingredients
- Pork tenderloin: Lean protein with delicate flavor yields a tender bite in every succulent slice.
- Olive oil: Healthy fats that enrich marinade searing and locking in juicy flavors.
- Dijon mustard: Tangy flavor booster with subtle heat perfect for brightening porks natural taste.
- Garlic cloves: Robust aromatic elements that deliver a punch of zest and beneficial antioxidants.
- Dried thyme: Earthy herb boosting flavor complexity and adding a gentle fragrant touch overall.
- Paprika: Smoky spice that contributes vibrant color and a mildly sweet layered taste.
- Salt: Essential seasoning enhancing every ingredient note balancing savory and natural flavors.
- Black pepper: Adds a subtle spicy kick intensifying the overall taste profile gently.
Ingredient Quantities
- Pork tenderloin, about 1 to 1.5 lbs (trimmed and patted dry)
- Olive oil, 2 tablespoons
- Dijon mustard, 1 tablespoon
- Garlic cloves, minced, 3
- Salt, 1 teaspoon (or to taste)
- Black pepper, 1/2 teaspoon
- Dried thyme, 1/2 teaspoon
- Dried rosemary, 1/2 teaspoon (crushed)
- Onion powder, 1/2 teaspoon
- Paprika, 1/2 teaspoon
How to Make this
1. Preheat your oven to 425°F and set up a baking sheet with a rack if you have one.
2. Pat the pork tenderloin dry with paper towels so that it can really brown well.
3. In a small bowl, mix the 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 3 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon crushed dried rosemary, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika.
4. Rub the mixture all over the pork tenderloin, making sure its coated evenly.
5. Place the pork on the prepared baking sheet, leaving some space around it for the heat to circulate.
6. Bake in your preheated oven for about 20-25 minutes, or until the internal temperature of the pork reaches 145°F.
7. Once it’s done, remove the pork from the oven and let it rest for about 5-10 minutes so the juices can redistribute.
8. Slice it up and serve while its still warm, enjoy and share with your fam even if some are a little picky!
Equipment Needed
1. Oven for preheating to 425°F
2. Baking sheet to roast the pork
3. Cooling rack (optional) so heat circulates properly
4. Paper towels to pat the meat dry
5. Small bowl to mix the marinade
6. Measuring spoons to get the spices and oils exactly
7. Fork or whisk to blend the mustard, garlic and seasonings
8. Meat thermometer to check the pork reaches 145°F
9. Knife to slice the pork once it rests
10. Cutting board to lay the pork on when slicing
FAQ
Oven Baked Pork Tenderloin Recipe Substitutions and Variations
- Olive oil: You can use sunflower oil or canola oil if you dont have olive oil on hand
- Dijon mustard: Swap it out for yellow mustard or a little bit of spicy brown mustard if thats what you have
- Dried thyme: If you’re missing thyme, dried basil or marjoram can be a decent alternative
- Dried rosemary: Fresh rosemary works too but use a little less since it can be stronger flavor
- Paprika: Try smoked paprika if you dont have regular paprika, it adds a unique twist to the seasoning
Pro Tips
1. If you can, let the pork rest with the rub in the fridge for like 20-30 minutes before cooking so the flavors really mix in, it makes a difference.
2. Always use a meat thermometer to check the pork’s internal temp so you dont accidentally overcook it and dry it out.
3. Using a rack on your baking sheet lets the air circulate better around the pork, giving it a nice, even brown coating.
4. Let the pork sit for about 5-10 minutes after taking it out of the oven, this extra rest time helps keep it juicy when you slice it up.
Oven Baked Pork Tenderloin Recipe
I recently tried one of the Easy Pork Tenderloin Recipes and was impressed by the perfect medley of flavors. The pork tenderloin is beautifully enhanced with olive oil, Dijon mustard, and garlic along with dried rosemary and thyme. Every bite is tender and savory inviting you to try more today.
4
servings
260
kcal
Equipment: 1. Oven for preheating to 425°F
2. Baking sheet to roast the pork
3. Cooling rack (optional) so heat circulates properly
4. Paper towels to pat the meat dry
5. Small bowl to mix the marinade
6. Measuring spoons to get the spices and oils exactly
7. Fork or whisk to blend the mustard, garlic and seasonings
8. Meat thermometer to check the pork reaches 145°F
9. Knife to slice the pork once it rests
10. Cutting board to lay the pork on when slicing
Ingredients
-
Pork tenderloin, about 1 to 1.5 lbs (trimmed and patted dry)
-
Olive oil, 2 tablespoons
-
Dijon mustard, 1 tablespoon
-
Garlic cloves, minced, 3
-
Salt, 1 teaspoon (or to taste)
-
Black pepper, 1/2 teaspoon
-
Dried thyme, 1/2 teaspoon
-
Dried rosemary, 1/2 teaspoon (crushed)
-
Onion powder, 1/2 teaspoon
-
Paprika, 1/2 teaspoon
Directions
- Preheat your oven to 425°F and set up a baking sheet with a rack if you have one.
- Pat the pork tenderloin dry with paper towels so that it can really brown well.
- In a small bowl, mix the 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 3 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon crushed dried rosemary, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika.
- Rub the mixture all over the pork tenderloin, making sure its coated evenly.
- Place the pork on the prepared baking sheet, leaving some space around it for the heat to circulate.
- Bake in your preheated oven for about 20-25 minutes, or until the internal temperature of the pork reaches 145°F.
- Once it’s done, remove the pork from the oven and let it rest for about 5-10 minutes so the juices can redistribute.
- Slice it up and serve while its still warm, enjoy and share with your fam even if some are a little picky!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 4
- Calories: 260kcal
- Fat: 11.7g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 4g
- Cholesterol: 100mg
- Sodium: 750mg
- Potassium: 600mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0.5g
- Protein: 33g
- Vitamin A: 20IU
- Vitamin C: 1mg
- Calcium: 10mg
- Iron: 1mg
