UNESCO Cemetery Herb Crusted Pork Tenderloin

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 tender pork tenderloin seared with foraged herbs and a mustard-herb crust, inspired by the preserved landscapes of Lijssenthoek's UNESCO site. This Belgian-inspired pork recipe, ready in about 45 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 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: 20 min Cook: 25 min Serves 4 Belgian cuisine 320 cal/serving

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Ingredients

1.5 lbs pork tenderloin
3 tbsp fresh thyme
2 tbsp fresh rosemary
2 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Pat the pork tenderloin dry with paper towels, then season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
Step 2: Finely chop 3 tbsp fresh thyme and 2 tbsp fresh rosemary, then mix with 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, and 2 tbsp extra virgin olive oil to form a paste.
Step 3: Rub the herb-mustard paste evenly over the entire surface of the pork tenderloin, pressing gently to adhere.
Step 4: Heat a large oven-safe skillet over medium-high heat until shimmering, then sear the pork for 2 minutes per side until golden brown.
Step 5: Transfer the skillet to a preheated 400°F (200°C) oven and roast for 15-18 minutes until the internal temperature reaches 145°F (63°C) and the crust is crisp.