This delicious pork tenderloin gets its flavorings from a mixture of fresh herbs, garlic and a coating of Dijon mustard. I not only coated the top of the tenderloin with a combination of chopped rosemary, sage and thyme, but I laid fresh stems of each herb underneath the roast as well. That way, the herbs infused the pork as it baked in the oven. To ensure that the pork was super tender, I also marinated the tenderloin in apple juice for about 2 hours before popping it in the oven. Surrounded by wedges of sweet yellow onion and a splash of dry white wine, this baked Dijon & Herb-Roasted Pork Tenderloin turned out just as I expected–moist, juicy, and full of complementary flavors.
(To view this recipe, click on the blue title of the blog post above*)
Dijon & Herb-Roasted Pork Tenderloin
Ingredients:
- 4 cups apple juice
- 1-lb. pork tenderloin, preferably organic
- salt and pepper
- 4 large garlic cloves, sliced in half lengthwise
- fresh thyme, fresh rosemary and fresh sage–some chopped and some still on their stems
- 2 Tablespoons Dijon mustard
- 1/4 cup Panko breadcrumbs
- 1/2 cup dry white wine
- 1 yellow onion, cut into wedges
Directions:
- Marinate the pork in a large plastic storage bag along with the apple juice for about 2 hours.
- Remove the pork from the fridge and allow it to sit at room temperature for at least 30 minutes. Cut 8 slits in the pork and stuff with a half of fresh garlic. Season the pork with ½ teaspoon of salt and a big grinding of black pepper. Spray a 9 x 13 baking dish with cooking spray; arrange the pork on a bed of some of the fresh herbs in the pan.
- Spread the mustard onto the top of the pork loin. Coat with the breadcrumbs after that. Sprinkle with 1 Tablespoon of chopped fresh herbs. (a mixture of all three) Place the onion wedges around the prepared pork; pour the wine around the onions and pork and well.
- Bake in the preheated oven for 40-45 minutes, or until the pork reaches an internal temp of 145 degrees. Let the pork rest for 10-15 minutes; slice and serve with some of the onions.
Tagged: baked pork, Dijon mustard, fresh herbs, fresh rosemary, fresh sage, fresh thyme, garlic, herbs, onion, panko, panko breadcrumbs, pork, pork tenderloin, rosemary, sage, thyme, white wine
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