Pork Tenderloin with Lemon Herb Crust
Pork Tenderloin with Lemon Herb Crust
Ingredients
For the Pork
- 1 1/2 pounds pork tenderloin, trimmed of silver skin
- 1 tablespoon olive oil
For the Lemon Herb Crust
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 3 garlic, cloves, minced
- 1 lemon, zested
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Pan Sauce (Optional)
- 1/2 cup chicken broth
For Serving
- 4 lemon wedges
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Pat the trimmed pork tenderloin dry with paper towels. This helps achieve a better sear.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the finely chopped fresh parsley, rosemary, thyme, minced garlic, lemon zest, 1 tablespoon of olive oil, kosher salt, and freshly ground black pepper. Mix well to form a thick herb paste.
⏱️ 5 min
- 3
Spread the Dijon mustard evenly over all sides of the pork tenderloin. Then, firmly press the herb paste onto the mustard-coated pork, ensuring an even crust all around.
⏱️ 5 min - 4
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat until shimmering. Carefully place the crusted pork tenderloin in the hot skillet.
⏱️ 2 min
- 5
Sear the pork for 2-3 minutes per side, turning with tongs, until a golden-brown crust forms on all sides. This step locks in flavor and creates texture.
⏱️ 8 min
- 6
Transfer the skillet with the seared pork to the preheated oven. Roast for 12-18 minutes, or until an instant-read meat thermometer inserted into the thickest part of the tenderloin registers 145°F. Cooking time will vary based on the thickness of your tenderloin.
⏱️ 15 min•🌡️ 400
- 7
Remove the skillet from the oven. Transfer the pork tenderloin to a cutting board and tent loosely with foil. Let it rest for at least 5-10 minutes. Resting allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min
- 8
While the pork rests, if desired, make a quick pan sauce: Place the skillet back on the stovetop over medium heat. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes until slightly reduced. Season with salt and pepper to taste.
⏱️ 3 min
- 9
Slice the rested pork tenderloin into 1/2-inch thick medallions. Arrange on a serving platter, drizzle with pan sauce (if using), and garnish with fresh lemon wedges and chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Tenderloin with Lemon Herb Crust
Ingredients
For the Pork
- 1 1/2 pounds pork tenderloin, trimmed of silver skin
- 1 tablespoon olive oil
For the Lemon Herb Crust
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 3 garlic, cloves, minced
- 1 lemon, zested
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Pan Sauce (Optional)
- 1/2 cup chicken broth
For Serving
- 4 lemon wedges
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Pat the trimmed pork tenderloin dry with paper towels. This helps achieve a better sear.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the finely chopped fresh parsley, rosemary, thyme, minced garlic, lemon zest, 1 tablespoon of olive oil, kosher salt, and freshly ground black pepper. Mix well to form a thick herb paste.
⏱️ 5 min - 3
Spread the Dijon mustard evenly over all sides of the pork tenderloin. Then, firmly press the herb paste onto the mustard-coated pork, ensuring an even crust all around.
⏱️ 5 min - 4
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat until shimmering. Carefully place the crusted pork tenderloin in the hot skillet.
⏱️ 2 min - 5
Sear the pork for 2-3 minutes per side, turning with tongs, until a golden-brown crust forms on all sides. This step locks in flavor and creates texture.
⏱️ 8 min - 6
Transfer the skillet with the seared pork to the preheated oven. Roast for 12-18 minutes, or until an instant-read meat thermometer inserted into the thickest part of the tenderloin registers 145°F. Cooking time will vary based on the thickness of your tenderloin.
⏱️ 15 min•🌡️ 400 - 7
Remove the skillet from the oven. Transfer the pork tenderloin to a cutting board and tent loosely with foil. Let it rest for at least 5-10 minutes. Resting allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min - 8
While the pork rests, if desired, make a quick pan sauce: Place the skillet back on the stovetop over medium heat. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes until slightly reduced. Season with salt and pepper to taste.
⏱️ 3 min - 9
Slice the rested pork tenderloin into 1/2-inch thick medallions. Arrange on a serving platter, drizzle with pan sauce (if using), and garnish with fresh lemon wedges and chopped parsley. Serve immediately.
⏱️ 2 min