French-Style Herb-Roasted Pork Tenderloin with Mustard Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 drafted and published.

Tender pork tenderloin roasted with fresh herbs and garlic, served with a tangy Dijon mustard cream sauce. This French-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, fresh thyme leaves, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

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Ingredients

1.5 lbs pork tenderloin
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
4 garlic cloves, minced
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup dry white wine
2 tbsp Dijon mustard
1/3 cup heavy cream

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, mix 3 tbsp olive oil, 1 tbsp fresh thyme leaves, 1 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Rub this herb mixture all over the 1.5 lbs pork tenderloin.
Step 2: Place the pork tenderloin on a roasting pan and roast for 20-25 minutes, turning once halfway through, until internal temperature reaches 145°F and the exterior is golden brown. Remove from oven and let rest for 10 minutes.
Step 3: Meanwhile, place the roasting pan over medium heat on the stove, add 1/2 cup dry white wine, and scrape up any browned bits from the bottom. Simmer for 3-4 minutes until reduced by half.
Step 4: Stir in 2 tbsp Dijon mustard and 1/3 cup heavy cream, cooking for 2 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Slice the rested pork tenderloin into 1/2-inch medallions, spoon the mustard sauce over the top, and serve warm.