Herb-Roasted Pork Tenderloin with Mustard Pan Sauce

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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 in a tangy mustard pan sauce — an elegant, weeknight-ready centrepiece. This French-inspired pork recipe, ready in about 45 minutes, pairs pork tenderloin, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 425°F. Rub 1.5 lbs pork tenderloin with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
Step 2: Place pork tenderloin on a roasting pan and roast in the preheated oven for 20-25 minutes, turning once halfway through, until internal temperature reaches 145°F.
Step 3: Remove pork from pan and tent loosely with foil to rest for 10 minutes.
Step 4: Meanwhile, place roasting pan over medium heat on the stove, add 1/2 cup chicken broth and scrape up browned bits from the bottom. Stir in 2 tbsp Dijon mustard and 1/4 cup heavy cream, simmering for 3-4 minutes until sauce thickens and coats the back of a spoon.
Step 5: Slice pork tenderloin and serve drizzled with the mustard pan sauce.