Pork Tenderloin with Dijon and Thyme

Name: Pork Tenderloin with Dijon and Thyme
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g pork tenderloin (silver skin removed, patted dry); 2 tbsp Dijon mustard (smooth); 1 tbsp olive oil; 1 tbsp thyme (fresh, chopped); 3 pcs garlic (cloves, minced); 0.25 tsp salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

9/10

Juicy, oven-roasted pork tenderloin coated in a tangy Dijon mustard and fresh thyme crust. Searing the meat first locks in flavor before finishing in the oven, creating a beautifully caramelized exterior and a tender, rosy center. An elegant yet effortless dish ready in under 40 minutes.

PREP

10m

COOK

10m

SERVES

100 G

196 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gpork tenderloin · silver skin removed, patted dry2 tbspDijon mustard · smooth1 tbspolive oil1 tbspthyme · fresh, chopped3 pcsgarlic · cloves, minced¼ tspsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

196

CALORIES · 100 G

Protein27g · 55%

Carbs1g · 2%

Fat9g · 41%

Fiber0g

Sugar0g

Saturated fat2g

Cholesterol81mg

Sodium385mg

Potassium551mg

Phosphorus320mg

How we calculate →

METHOD · 7 STEPS

prep · ~5 min
Preheat the oven and prepare the pork.
1.Preheat the oven to 400°F (200°C).
2.Pat the pork tenderloin completely dry with paper towels.
3.Trim away any remaining silver skin with a sharp knife.
mix · ~1 min
Make the Dijon-thyme paste.
1.In a small bowl, combine Dijon mustard, minced garlic, and chopped fresh thyme.
2.Mix well until it forms a uniform paste.
prep · ~2 min
Season and coat the tenderloin.
1.Season the pork all over with salt and freshly ground black pepper.
2.Brush the Dijon-thyme paste evenly over the entire surface of the tenderloin.
TIPLet the coated pork sit at room temperature for 10 minutes while the oven fully heats. This helps the meat cook more evenly.
fry · ~8 min
Sear the pork on all sides.
1.Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering.
2.Place the tenderloin in the hot skillet and sear for 2 minutes per side, about 6-8 minutes total, until a golden-brown crust forms.
TIPDon't move the pork while searing. Let it develop a deep crust before turning to prevent sticking.
roast · ~20 min
Roast in the oven until cooked through.
1.Transfer the skillet directly to the preheated oven.
2.Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) at the thickest part.
rest · ~5 min
Rest the tenderloin before slicing.
Remove the skillet from the oven and transfer the pork to a cutting board. Tent loosely with aluminum foil and let it rest for 5 minutes. The internal temperature will rise to 150°F while resting, and the juices will redistribute.
TIPResting is essential. Slicing too early lets the juices run out and leaves you with dry pork.
serve · ~1 min
Slice and serve.
Slice the rested tenderloin into medallions about half an inch thick. Arrange on a platter and spoon any pan juices from the skillet over the top. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always pat the pork tenderloin bone-dry before seasoning; excess moisture prevents proper browning.
2
Bring the coated pork to room temperature for 10 minutes before searing to ensure even cooking.
3
Use an instant-read thermometer to guarantee the thickest part hits exactly 145°F (63°C).
4
Let the pork rest for a full 5 minutes under foil to allow juices to redistribute and temperature to rise.
5
Trim every bit of silver skin before cooking — it becomes tough and chewy when roasted.
6
For a deeper crust, avoid moving the pork while it sears; let it release naturally.

RECIPE VARIATIONS

Adapt it for your goals.

herb swap

Herb-swap

Substitute fresh rosemary or tarragon for the thyme — rosemary adds an earthy pine note, tarragon brings a subtle licorice sweetness.

honey mustard

Honey-mustard

Add 1 tablespoon of honey to the mustard paste for a sweet-tangy glaze that caramelizes beautifully in the oven.

pork chop

Pork-chop

Use 2 bone-in pork chops (about 2.5 cm thick) instead of tenderloin; sear for 3 minutes per side, then roast until internal temp reaches 140°F (60°C).

creamy sauce