Pork Tenderloin with Dijon and Thyme
A simple yet elegant recipe for pork tenderloin, seared to perfection and roasted with a savory crust of Dijon mustard, garlic, and fresh thyme. A lean and flavorful main course ready in under 30 minutes.
For 4 servings
Preheat oven and prepare the pork.
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels.
- Season all sides generously with salt and black pepper.
TIPA dry surface on the pork ensures a better sear in the pan.Mix the dijon-thyme paste.
In a small bowl, combine the Dijon mustard, minced garlic, and chopped fresh thyme. Mix well to form a paste.
Sear the pork tenderloin.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the tenderloin in the skillet. Sear for 2-3 minutes per side, until all sides are golden brown.
TIPDon't move the pork while it's searing to develop a beautiful, even crust.Coat the pork with the mustard mixture.
Remove the skillet from the heat. Using a brush or the back of a spoon, spread the Dijon-thyme mixture evenly over the top and sides of the seared pork tenderloin.
Roast the tenderloin in the oven.
Transfer the entire skillet to the preheated oven. Roast for 15-18 minutes, or until an instant-read thermometer inserted into the thickest part of the pork registers 145°F (63°C).
TIPPork is safe and juiciest at 145°F. Be careful not to overcook it.Rest the pork before slicing.
Carefully remove the skillet from the oven. Transfer the pork tenderloin to a clean cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
Slice and serve.
After resting, slice the pork tenderloin into 1/2-inch thick medallions against the grain. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Using an oven-safe skillet like a cast-iron pan allows you to go from stovetop to oven in one pan, saving on cleanup.
- 2Don't skip the resting step! It's the most important part for juicy, tender pork.
- 3Feel free to add a pinch of rosemary along with the thyme for a more complex herbal flavor.
- 4For easy cleanup, you can line a baking sheet with foil and transfer the seared pork to it before coating and baking.
Adapt it for your goals.
Low carb
This recipe is naturally low-carb. Serve with non-starchy vegetables like roasted asparagus or a green salad instead of rice or potatoes.
healthyHealthy
To enhance the health benefits, ensure you trim all visible fat and silver skin from the tenderloin. Pair with a large portion of steamed or roasted vegetables.
quickQuick
For an even faster meal, prepare the dijon-thyme paste ahead of time and store it in the fridge for up to 2 days.
Why this is on our healthy list.
Excellent Source of Lean Protein
Pork tenderloin is one of the leanest cuts of pork, providing high-quality protein essential for muscle repair and growth with minimal fat.
Rich in B Vitamins
This dish is a good source of B vitamins, particularly thiamin (B1) and niacin (B3), which are crucial for energy metabolism and nervous system function.
Low in Carbohydrates
With virtually no carbs, this recipe is suitable for low-carb and ketogenic diets, helping to maintain stable blood sugar levels.
Frequently asked questions
Yes, this is a very healthy dish. Pork tenderloin is a lean source of protein, and the recipe uses minimal oil. It's low in fat and carbohydrates, making it an excellent choice for a balanced meal.