Baked Pork Tenderloin is juicy and tender on the inside, with a DIJON MUSTARD crust on the outside! Easy weeknight dinner that is full of amazing flavors: mustard, a hint of garlic, TYME, OREGANO and ROSEMARY. No marinade or searing required!
Baked pork tenderloin is an incredible PROTEIN RICH, LOW CARB and GLUTEN FREE recipe. Tender on the inside and ultra crispy on the outside, this delicious tenderloin is coated in a flavorful Dijon mustard herb mixture for the ultimate taste explosion! Serve with our popular Creamy Garlic Potatoes for the ultimate comfort dinner!
LOW CARB: This melt in your mouth roasted pork tenderloin is only 1 gram of carbs and 246 calories per serving. Your body, especially your pancreas, the organ responsible for regulating the blood sugar, will thank you for this! The best and easiest tenderloin recipe will provides you with nice and steady supply of energy.
EASY PORK RECIPE! This oven roasted pork tenderloin just might be the easiest and tastiest meal that will ever grace your kitchen table. There’s no major preparation involved – just season the mustard covered tenderloin with the amazing garlic & Italian seasoning mixture and into the oven it goes. This one is really a winner of your pork dinner menu!
Jump to:
- What you need for baked pork tenderloin
- What kind of pan will I need?
- Ready to bake pork tenderloin?
- Garlic & herb mixture
- How to buy pork tenderloin
- Safe cooking temperature for pork
- Hungry for more pork tenderloin or pork loin recipes?
- Pork chops anyone?
- Learn how to cook pork chops to perfection:
- How about Instant Pot pork recipes?
- Baked Pork Tenderloin with Mustard Crust
What you need for baked pork tenderloin
The ingredient list for this roasted pork tenderloin is so simple and short – you probably have all of them in your pantry.
PORK TENDERLOIN: I love using about 1 pound tenderloin in this recipe. It’s so easy cut it into small pieces. Tenderloin packs a lot of flavor and it’s pretty tender, but still affordable.
DIJON MUSTARD: This is a vital ingredient in this pork recipe! It imparts a bit of tang and heat to your meat.
GARLIC: Use chopped fresh garlic – the more the better. You will love garlic flavor in this recipe! Use fresh garlic and chop it up with a knife.
HERBS: I used Italian seasoning (thyme, oregano and rosemary) but you can use whatever you have — just make sure you love it.
OLIVE OIL: I always use extra virgin olive oil, but regular olive oil or avocado oil would do just as well.
SALT & PEPPER: You will season to your liking.
So if you’re in the mood for a simple dinner of something baked or need to shake up your usual meal routine, this baked pork tenderloin is your ticket. It’s one of the easiest and most relaxed cuts of meat to work with. I made 3 different pork tenderloin recipes in the last month alone and every single one came out perfectly!
What kind of pan will I need?
CAST IRON or DUTCH OVEN: You can bake this Pork Tenderloin in an oven safe skillet, such as cast iron pan or dutch oven. Both conduct heat very well and ensure even cooking that preserves moisture. I used a cast iron skillet and couldn’t be happier.
BAKING SHEET: You can also use a baking dish or a baking sheet, although the results may vary.
Ready to bake pork tenderloin?
- PREHEAT OVEN: Start by preheating the oven at 350 F. Going low on heat is the way to make this pork tenderloin juicy and not dry.
- SEASON WITH SALTL & PEPPER: Now let’s generously season it with salt and pepper.
- COVER WITH MUSTARD: Then cover the tenderloin with the mustard using a pastry brush:
Garlic & herb mixture
HERB MIXTURE: In a small plate prepare the herb mixture by mixing minced olive oil, chopped garlic, Italian seasoning, salt and pepper.
MIX with a fork or a knife until well combined.
PASTRY BRUSH TO COVER: Using a pastry brush, cover the tenderloin with the herb mixture. All around.
ALL SIDES: Make sure to cover the tenderloin on top and all sides, except the bottom:
BAKE: Place the tenderloin in an oven safe skillet, such as cast iron or dutch oven. You can also roast it on a baking sheet. Bake the pork at 350 F. for approximately 30 minutes.
Let the pork rest for a few minutes, then slice and serve.
How to buy pork tenderloin
DO NOT BUY MARINATED TENDERLOIN. I often see pork tenderloins sold packaged in a marinade. Make sure to not buy one of those in order to control the amount of salt and seasoning. In this recipe you will see how easy and very quick you can roll a pork tenderloin in some brown sugar, garlic and spices and make the best out of it.
Safe cooking temperature for pork
USE MEAT THERMOMETER: Always use a meat thermometer to determine whether your pork tenderloin is done. It should register at 145 F. At this point the pork tenderloin will be slightly pink, which is perfectly normal. But you can also cook it until the internal temperature reaches between 145° and 160° F, and it will be slightly more done and white in color at that point.
This baked pork tenderloin maybe the easiest thing I’ve ever made in the oven. Cannot beat that!
Hungry for more pork tenderloin or pork loin recipes?
Brown Sugar, Garlic and Herb Tenderloin
Brown Sugar Dijon Glazed Pork Loin with Carrots, Apples and Sweet Potatoes
Pork chops anyone?
Pork Chops in Creamy Garlic and Herb Wine Sauce
Pork Chops with Apples and Cider
Learn how to cook pork chops to perfection:
How about Instant Pot pork recipes?
Check out this amazingly flavorful and quick pork recipes made entirely in your pressure cooker!
Instant Pot Country Style Pork Ribs in BBQ Sauce
Instant Pot Pork Chops in Creamy Sauce
All are delicious and simple to prepare!
Baked Pork Tenderloin with Mustard Crust
Ingredients
- 1.4 lb. pork tenderloin
- Salt and Pepper
- 1 tablespoon dijon mustard
Herb Mixture
- 1.5 tablespoon olive oil
- 3 large cloves garlic, chopped
- 1 tablespoon italian seasoning
- ½ teaspoon coarse sea salt
Instructions
- Preheat oven to 350 F.
- Dijon Mustard: Place the tenderloin in the oven safe dish, such as cast iron or dutch oven. Season the surface of the tenderloin with salt and pepper. Cover the tenderloin with Dijon mustard, using a pastry brush
- Herb Mixture: In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, Italian seasoning and salt.
- Using a pastry brush cover the tenderloin with the herb mixture on top and all sides, except the bottom.
- Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
I’ve made this before and it was AMAZING but I have one question. You say to use a dutch oven or something similar. I have used a dutch over. Do you cover it in the oven or leave it uncovered? Thanks.
I would leave it uncovered so that the crust forms on top.
Greeting of the day!
I’ve made this recipe a couple odd times now. absolutely love it!! So delicious, not just for dinner but lunch the next day. Thanks
Thank you Dawn
WOW. So easy to make. Was so tender no knife needed and taste. Way beyond belief.
this was outstanding.. considered making it again tonight
I added some water so it won’t get dried out.
Thanks for the tips It really helps when you want it to turn out to be perfect. Thank you so much.
I have a 3. 5 pd porl loin . how long do you think it should cook ?
It’s at least 20 to 25 minutes per pound, so you should cook it for at least 1 hour 10 minutes and check with the thermometer at that point. I actually have a recipe for a pork loin with this size: https://whatsinthepan.com/brown-sugar-dijon-glazed-pork-loin/
These shots look great! Great job capturing the essence of what the dish looks like as it goes from its process from beginning to end. Thank you so much for sharing! Can’t wait to make this at home. I love dijon mustard, using it in dishes is my favorite!
This was super delicious!
Made this last night. I did roast it until 165 F because I wanted it to not b pink. It was really moist I think cooking at 350 is what helped