Herb-Crusted Pork Tenderloin with Belgian Endive Salad

By AislePrompt Editorial · ·

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.

A refined Brussels-inspired main course featuring herb-crusted pork tenderloin served with a crisp Belgian endive salad dressed in a light vinaigrette. This Belgian-inspired pork recipe, ready in about 40 minutes, pairs pork tenderloin, fresh thyme, fresh rosemary 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: 20 min Serves 4 Belgian cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs pork tenderloin dry with paper towels. Mix 1 tbsp fresh thyme, 1 tsp fresh rosemary, 1/2 tsp garlic powder, and 2 tbsp olive oil in a small bowl to form a paste.
  2. Step 2: Rub the herb paste evenly over the entire surface of the pork tenderloin, pressing gently to adhere.
  3. Step 3: Heat a large oven-safe skillet over medium-high heat until hot. Add the pork and sear for 3 minutes per side until golden brown, then transfer to a 400°F (200°C) oven and roast for 15-18 minutes until the internal temperature reaches 145°F (63°C) and the crust is deeply browned.
  4. Step 4: While pork rests, toss 2 heads quartered Belgian endive and 1/4 cup shaved fennel with 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tbsp extra virgin olive oil in a bowl until evenly coated.
  5. Step 5: Let pork rest for 5 minutes before slicing. Serve with the endive salad on the side, drizzling any pan juices over the sliced pork.

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