Herb-Roasted Pork Tenderloin with Dijon Mustard Glaze

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

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.

Juicy pork tenderloin roasted with fresh herbs and finished with a tangy Dijon mustard glaze. This French-inspired pork recipe, ready in about 40 minutes, pairs pork tenderloin, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 30 min Serves 4 French cuisine 320 cal/serving

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Ingredients

1.5 lbs pork tenderloin
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
3 tbsp Dijon mustard
1 tbsp honey

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat dry 1.5 lbs pork tenderloin and season all over with 1 tsp salt and 1/2 tsp black pepper.
Step 2: In a small bowl, combine 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, and 3 minced garlic cloves. Rub this herb mixture evenly over the pork.
Step 3: Place the pork on a roasting rack in a baking pan. Roast in the preheated oven for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.
Step 4: While pork roasts, mix 3 tbsp Dijon mustard with 1 tbsp honey in a small bowl.
Step 5: Remove pork from the oven and brush the mustard-honey glaze all over the tenderloin. Let rest for 5-10 minutes before slicing. Serve warm.