# Herb Roasted Pork Tenderloin

Roast pork tenderloin is a lean, quick-cooking cut that turns out juicy and tender when you do not overcook it. A Dijon, garlic and herb coat adds big flavor with almost no work.

Sear it first for a brown crust, finish it in a hot oven, and pull it at 140°F (60°C). A short rest brings it up to a safe 145°F (63°C) with a blush of pink and plenty of juice.

- Total time: 35 min (prep 10 min, cook 25 min)
- Serves: 4
- Per serving (estimated): 290 kcal, 41 g protein
- Cuisine: American. Category: Main course. Diet: dairy-free, low-carb, high-protein.

## Ingredients

- 900 g pork tenderloin (2 tenderloins)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp butter

## Method

1. Heat the oven to 400°F (200°C) with a rack in the middle. Trim off the silver skin, the shiny white membrane, by sliding a sharp knife under it and cutting away from you.
2. Pat the pork dry and season all over with the salt and pepper. Mix the Dijon, garlic, rosemary and thyme in a small bowl.
3. Heat the oil in a 12-inch (30 cm) oven-safe skillet over medium-high heat until it shimmers. Sear the tenderloins 2 minutes per side, turning until browned on all four sides.
4. Remove the pan from the heat. Brush the mustard-herb mixture over the top and sides of the pork and add the butter to the pan.
5. Transfer to the oven and roast 12 to 18 minutes, until a thermometer in the thickest part reads 140°F (60°C). It will rise to 145°F (63°C) as it rests.
6. Rest the pork on a cutting board for 8 to 10 minutes, loosely tented with foil. The center should be faintly pink and juicy; that is safe at 145°F (63°C).
7. Slice into 1/2-inch (1.25 cm) rounds and spoon the pan juices over the top.

## Why it works

- Searing in a hot pan browns the surface through the Maillard reaction before the oven finishes the center.
- Dijon mustard acts as a glue for the herbs and adds acid and a salty tang that cuts through the lean meat.
- Pork tenderloin is very lean, so a short, hot roast cooks it before it dries out.
- Pulling the pork at 140°F (60°C) lets carryover heat finish the cooking to 145°F (63°C) while it rests.
- Resting lets the juices settle so each slice stays moist.

## The science

- **Carryover cooking.** Meat keeps cooking after it leaves the oven because the hot outer layer continues to pass heat inward. A tenderloin can rise 5°F (3°C) or more during the rest. Pulling it slightly early means it finishes at 145°F instead of overshooting.
- **Why pork can be pink.** Modern pork is safe at 145°F (63°C), the USDA temperature, and at that point the center can look pale pink. Color depends on myoglobin, not just doneness, so use a thermometer rather than the color to judge.

## Tips

- Tuck the thin tail end under, or fold it, so it does not overcook before the thick part is done.
- Leave the pork whole while it roasts and slice only after resting.
- If your tenderloins are very thin, check the temperature at 10 minutes.

## Mistakes to avoid

- Overcooking, which turns tenderloin dry and chalky; pull at 140°F (60°C).
- Skipping the rest, which sends juices onto the board; rest 8 to 10 minutes.
- Leaving the silver skin on, which stays chewy and shrinks the meat as it cooks; trim it off.

## Variations and swaps

- Swap the herbs for a smoked paprika, brown sugar and garlic rub.
- Roast apples and onions in the pan alongside for an easy side.
- Wrap each tenderloin in bacon for extra richness, and add 5 to 10 minutes.
- Swap fresh herbs for 1 teaspoon each of dried rosemary and thyme.
- Swap Dijon for whole-grain mustard for a more rustic texture.
- Swap butter for a splash of white wine to make a quick pan sauce.

## Storage

Refrigerate sliced pork within 2 hours and eat within 3 to 4 days. Reheat gently in a covered skillet with a splash of broth to 165°F (74°C), or eat cold in sandwiches.

## FAQ

**What temperature should pork tenderloin be cooked to?**

Cook it to 145°F (63°C), followed by a 3-minute rest, according to the USDA. Pull it at 140°F (60°C) and let carryover heat finish the job.

**How long do you cook pork tenderloin at 400°F?**

About 12 to 18 minutes after a quick sear, depending on thickness. A tenderloin of about 450 g (1 lb) is usually done in 15 minutes.

**Is it okay if pork tenderloin is a little pink?**

Yes, a slight pink blush is normal and safe at 145°F (63°C). Modern pork is much safer than in the past, and overcooking it only makes it dry.

**Do I need to sear pork tenderloin first?**

It is not required, but searing adds a browned crust and deeper flavor. Without searing, roast at 425°F (220°C) for 20 to 25 minutes.

**What is silver skin and should I remove it?**

It is a tough, shiny membrane on the surface of the tenderloin. Slide a thin knife under it and slice it away, because it does not soften when cooked.

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Source: https://cookingscientist.com/recipes/roast-pork-tenderloin (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846