Herb-Roasted Pork Tenderloin with Mustard Pan Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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 served with a tangy mustard pan sauce that elevates every bite. This French-inspired pork recipe, ready in about 35 minutes, pairs pork tenderloin, olive oil, salt 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: 25 min Serves 4 French cuisine 320 cal/serving

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Ingredients

1 lb pork tenderloin
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp, chopped fresh rosemary
1 tbsp, chopped fresh thyme
3 cloves, minced garlic cloves
1/2 cup dry white wine
2 tbsp Dijon mustard
1 tbsp unsalted butter

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Instructions

Step 1: Preheat oven to 425°F. Rub 1 lb pork tenderloin all over with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 3 minced garlic cloves.
Step 2: Place the pork on a rimmed baking sheet and roast in the preheated oven for 20-25 minutes, or until an instant-read thermometer registers 145°F at the thickest part.
Step 3: Transfer the pork to a cutting board and tent loosely with foil to rest while making the sauce.
Step 4: Place the baking sheet over medium heat on the stovetop and add 1/2 cup dry white wine, scraping up any browned bits with a wooden spoon.
Step 5: Stir in 2 tbsp Dijon mustard and cook for 2 minutes until the sauce thickens slightly.
Step 6: Remove from heat and whisk in 1 tbsp unsalted butter until glossy.
Step 7: Slice the rested pork tenderloin into 1/2-inch medallions and drizzle with the mustard pan sauce before serving.