Herb-Crusted Pork Tenderloin with Belgian Endive Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs pork tenderloin, finely chopped fresh thyme, finely chopped 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 20 min Serves 4 Belgian cuisine 390 cal/serving
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Ingredients

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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Frequently asked questions

How long does Herb-Crusted Pork Tenderloin with Belgian Endive Salad take to make?

Total time is about 40 minutes (20 min prep + 20 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 Herb-Crusted Pork Tenderloin with Belgian Endive Salad?

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 Herb-Crusted Pork Tenderloin with Belgian Endive Salad?

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 Herb-Crusted Pork Tenderloin with Belgian Endive Salad 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 Herb-Crusted Pork Tenderloin with Belgian Endive Salad?

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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