This summer has been really hot, and really rainy. The first is par for the course here in Fort Lauderdale, but I’m convinced the second is just to keep me from grilling. It’s a conspiracy, I tell you! So this week’s recipe is one I’ve wanted to try for a while, Oven Roasted Pork Tenderloin with Mustard, Garlic and Herbs. Pork tenderloin is nice and lean, and I think it’s still light enough to work for a summer menu. And although it can be grilled, this recipe is made indoors in the oven. Take that summer rain!
Oven Roasted Pork Tenderloin with Mustard, Garlic and Herbs is baked to perfection and is low in carbs and calories! Only 1 gram of carbs and 246 calories per serving – cannot beat that! This is a quick, healthy and easy way to prepare the best pork tenderloin.
There are only a few ingredients in this recipe, and they were all either in my pantry or easy to find at my local grocery store. In fact, all I had to shop for was the pork tenderloin.
So, it was off to the store only to find that all the pork tenderloins they had were way more than I needed. I settled on one that was just over 2 pounds for about $15, figuring I would have to increase the cooking time.
It’s been a while since I have bought a pork tenderloin, and I forgot that they often come 2 to a pack. Score! I decided to cook one and freeze the other. It never hurts to have an extra on hand in case something goes horribly wrong. Nothing did go wrong this time, but I’m sure I’ll find another delicious recipe to use it in.
I’m pleased to say this recipe was super easy to make. I had it prepped and in the oven in 5 minutes. Well, I had to wait a few minutes for the oven to finish preheating because the prep work was so quick. That time isn’t included in my total, by the way.
The prep work was just putting the pork into a pan and coating it with mustard and herbs. I’m sure you could manage to get the mustard and herb mixture onto the pork without a pastry brush, but it makes it so much cleaner and easier.
Then I stuck the tenderloin with a meat thermometer and put it into the oven for 30 minutes. It was 147 degrees when the timer went off, but the outside hadn’t browned. I had to put it under the broiler for 4 minutes to do that.
The prep work was 5 minutes faster than the time listed on the recipe, so taking the time to brown the pork under the broiler didn’t add to the total time. I had the pork tenderloin ready a minute under the time listed:
- 5 minutes to prep
- 30 minutes to roast
- 4 minutes to broil*
- 39 minutes total
The recipe’s time didn’t include the extra 5 minutes for the pork to stand after coming out of the oven, so I didn’t include it above.
*Do not broil if you use a glass or Pyrex pan as it can shatter under high heat.