Mustard-Herb Roasted Pork Tenderloin

Mustard-Herb Roasted Pork Tenderloin
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Create-Your-Plate Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Terry Doran; food styling by Annie Whyte; styled by Maddison Beck; art direction by Haleigh Eason.

One of the simplest ways to cook pork tenderloin is in the oven. Brush the seasonings onto the tenderloin and within 40 minutes you have a perfectly cooked, delicious, lean protein. You can roast a side vegetable in the oven alongside the pork tenderloin—try this recipe for Roasted Beets with Lemon and Dill.

  • Prep time
    10 min
  • Cook time
    40 min
  • Servings
    4 Servings
  • Serving size
    4 oz
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    4 oz
  • Amount per serving Calories 190

  • Total Fat 10g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 420mg
  • Total Carbohydrate 2g
    • Dietary Fiber 0g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 22g
  • Potassium 380mg
  • Phosphorus 205mg

Choices/Exchanges: 3 Lean protein, 1 Fat



  • nonstick cooking spray
  • olive oil
    2 tbsp
  • Dijon Mustard
    1 tbsp
  • garlic (minced)
    3 clove
  • dried basil
    1 tsp
  • dried thyme
    1 tsp
  • dried rosemary
    1 tsp
  • salt (divided)
    1/2 tsp
  • black pepper (divided)
    1/4 tsp
  • pork tenderloin
    1 lbs


  1. Preheat the oven to 400° F. Coat a baking sheet with nonstick cooking spray.

  2. In a small bowl, whisk together the olive oil, mustard, garlic, basil, thyme, rosemary, ¼ tsp of the salt, and 1/8 tsp of the pepper.

  3. Sprinkle the pork tenderloin with the remaining ¼ tsp of salt and 1/8 tsp of pepper. Using a brush, spread the mustard mixture over the entire pork tenderloin. Discard any unused mustard mixture. Place the pork tenderloin on the prepared baking sheet and cook until a thermometer inserted into the thickest part of the tenderloin reads 145° F, about 40 minutes. Let the pork rest for 10 minutes before slicing.