Baked French Herb-Crusted Pork Tenderloin

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin coated in a fragrant blend of fresh herbs and garlic, baked to a tender finish with a golden crust. This french-inspired pork ready in about 45 minutes pairs trimmed pork tenderloin, finely chopped fresh rosemary, finely chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 French cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 1 tbsp finely chopped fresh rosemary, 1 tbsp finely chopped fresh thyme, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create an herb paste.
  2. Step 2: Pat dry 1.5 lbs pork tenderloin and brush all over with 2 tbsp Dijon mustard.
  3. Step 3: Rub the herb paste evenly over the mustard-coated pork, pressing gently to adhere.
  4. Step 4: Place the pork on a rimmed baking sheet or roasting pan and roast in the preheated oven for 25-30 minutes, or until an instant-read thermometer registers 145°F in the thickest part.
  5. Step 5: Remove from oven and tent with foil; let rest for 10 minutes before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked French Herb-Crusted Pork Tenderloin take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked French Herb-Crusted Pork Tenderloin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed pork tenderloin from drying out.

Can I substitute ingredients in Baked French Herb-Crusted Pork Tenderloin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked French Herb-Crusted Pork Tenderloin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked French Herb-Crusted Pork Tenderloin?

French pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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