Basin & Marot Herb-Crusted Pork Tenderloin with Wine Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes pairs pork tenderloin, finely chopped 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Slice rested pork into 1/2-inch thick medallions, drizzle with the warm wine glaze, and serve immediately.

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Frequently asked questions

How long does Basin & Marot Herb-Crusted Pork Tenderloin with Wine Glaze take to make?

Total time is about 45 minutes (20 min prep + 25 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 Basin & Marot Herb-Crusted Pork Tenderloin with Wine Glaze?

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 pork tenderloin from drying out.

Can I substitute ingredients in Basin & Marot Herb-Crusted Pork Tenderloin with Wine Glaze?

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 Basin & Marot Herb-Crusted Pork Tenderloin with Wine Glaze 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 Basin & Marot Herb-Crusted Pork Tenderloin with Wine Glaze?

Belgian 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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