Herb-Rubbed Pork Tenderloin
This easy entree gets tons of flavor (without a lot of added salt) from a simple herb-mustard rub. Cut leftovers into thin slices and refrigerate for sandwiches later in the week!
This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Enjoy!
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- Prep time
- 2 hr
-
- Cook time
- 25 min
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- Servings
- 7 Servings
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- Serving size
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3 oz
Ingredients
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dried rosemary
- 1 tsp
- 1 tsp
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-
dried thyme
- 1 tsp
- 1 tsp
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dried parsley
- 1 tsp
- 1 tsp
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black pepper
- 2 tsp
- 2 tsp
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garlic (finely minced)
- 2 clove
- 2 clove
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Dijon Mustard
- 2 tbsp
- 2 tbsp
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pork tenderloin
- 2 tenderloins (about 24 oz total)
- 2 tenderloins (about 24 oz total)
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vegetable oil
- 1 1/2 tbsp
- 1 1/2 tbsp
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Directions
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Combine rosemary, thyme, basil, parsley, and black pepper in a small bowl. Add mustard and garlic and mix well. Rub herb mixture over the pork tenderloins evenly. Cover the tenderloins and let rest in the refrigerator for at least two hours.
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Preheat oven to 400° F.
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Heat the oil in a large skillet over medium-high heat. Place the tenderloins in the oil and brown on all sides. Remove from the skillet and place them in a baking dish with plenty of space so they aren't touching.
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Bake the tenderloins for 20 minutes or until meat thermometer registers 160° F (medium) to 170° F (well done).
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Allow the tenderloins to rest for 10 to 15 minutes before carving to allow the juices to distribute throughout the meat.