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!

📝 Ingredients

• dried rosemary 1.00 tsp
• dried thyme 1.00 tsp
• dried parsley 1.00 tsp
• black pepper 2.00 tsp
• garlic 2.00 clove finely minced
• Dijon Mustard 2.00 tbsp
• pork tenderloin 24.00 oz 2 tenderloins (about 24 oz total)
• vegetable oil 1.50 tbsp

👨‍🍳 Instructions

1. 1Combine rosemary
2. 2thyme
3. 3basil
4. 4parsley
5. 5and 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.
6. 6Preheat oven to 400° F.
7. 7Heat 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.
8. 8Bake the tenderloins for 20 minutes or until meat thermometer registers 160° F (medium) to 170° F (well done).
9. 9Allow the tenderloins to rest for 10 to 15 minutes before carving to allow the juices to distribute throughout the meat.