Herb-Rubbed Pork Tenderloin

Herb-Rubbed Pork Tenderloin
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: DaVita.
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Summary

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!
  • Prep time
    2 hr
  • Cook time
    25 min
  • Servings
    7 Servings
  • Serving size
    3 oz
Nutrition Facts

Nutrition Facts

7 Servings

  • Serving Size
    3 oz
  • Amount per serving Calories 165

  • Total Fat 7g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 140mg
  • Total Carbohydrate 1g
    • Dietary Fiber 0g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 24g
  • Potassium 400mg
  • Phosphorus 250mg
Ingredients

Ingredients

  • dried rosemary
    1 tsp
  • dried thyme
    1 tsp
  • dried parsley
    1 tsp
  • black pepper
    2 tsp
  • garlic (finely minced)
    2 clove
  • Dijon mustard
    2 tbsp
  • pork tenderloin
    2 tenderloins (about 24 oz total)
  • vegetable oil
    1 1/2 tbsp
Directions

Directions

  1. 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.

  2. Preheat oven to 400° F.

  3. 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.

  4. Bake the tenderloins for 20 minutes or until meat thermometer registers 160° F (medium) to 170° F (well done).

  5. Allow the tenderloins to rest for 10 to 15 minutes before carving to allow the juices to distribute throughout the meat.

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