Basin & Marot Herb-Crusted Pork Tenderloin with Wine Glaze

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork loin coated in fresh herbs and finished with a natural wine reduction, echoing the wine culture of Brussels' Basin & Marot merchants. This Belgian-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, fresh rosemary, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 20 min Cook: 25 min Serves 4 Belgian cuisine 390 cal/serving

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Ingredients

1.25 lbs pork tenderloin
2 tbsp finely chopped fresh rosemary
1 tbsp fresh thyme leaves
2 garlic cloves
1 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
1/2 cup dry white wine
1/4 cup chicken stock
1 tsp sea salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Preheat oven to 400°F. Pat pork tenderloin dry, then season evenly with 1 tsp sea salt and 1/2 tsp black pepper. In a small bowl, mix 2 tbsp finely chopped rosemary, 1 tbsp fresh thyme leaves, and 2 minced garlic cloves with 1 tbsp Dijon mustard and 2 tbsp olive oil to form a paste.
Step 2: Rub the herb paste all over the pork tenderloin, pressing gently to adhere. Heat remaining 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering, then sear pork for 3 minutes per side until golden brown — do not move while searing.
Step 3: Transfer skillet to the oven and roast for 15-18 minutes until internal temperature reaches 145°F, then remove and let rest for 10 minutes.
Step 4: While pork rests, pour 1/2 cup dry white wine and 1/4 cup chicken stock into the skillet, scraping up browned bits. Simmer over medium heat for 8-10 minutes until reduced by half and the sauce coats the back of a spoon.
Step 5: Slice rested pork into 1/2-inch thick medallions, drizzle with the warm wine glaze, and serve immediately.