This Herb Roasted Pork Tenderloin with Dijon is going to redefine the word “tender”, thanks to a little bit of practical magic: parchment paper. It helps to lock in the flavor and the juiciness. Be prepared to look like a hero when you make this dish. It’s easy enough to pull off on a weeknight but fancy enough to break out on the weekend when you’ve got company coming over.
Ingredient Substitutions
- No fresh thyme? Try rosemary, parsley, or sage, and if substituting dried herbs—use a third of what the recipe calls for.
- Out of avocado oil? Any oil with a high smoke point will work. Rendered bacon fat is also highly recommended if you have any.
- No apple cider vinegar? Balsamic is a great sub, will give it a Mediterranean vibe.
Recipe Tips & FAQs
- Alchemize it! Create a super tasty pan sauce by blending the cooked onions and meat juices together with a touch of heavy cream.
- Are pork tenderloin and pork loin the same thing? No, they are two different cuts of meat. Pork tenderloin is smaller so it cooks faster and as the name suggests, it’s more tender than the pork loin.
- How can you tell when the tenderloin is done? Pork has a recommended internal temperature of 145˚F. The only way to be absolutely sure is to use a meat thermometer. The tip of the probe should be in the thickest part of the meat to get an accurate reading.
- How do you trim the silverskin? Silverskin is the thin, sinewy white membrane along the top of the loin. It won’t break down during cooking.
- You can peel most of the fatty layer away with your hands.
- Using a utility or boning knife, pinch the silver skin in one hand and angle the blade upward and away from the meat. The silver skin is hard to cut through, especially if your knife is at an angle, so aim to put tension on the silver skin and not the meat.
- Continuing to hold onto the silvers kin, slide the blade along the length of the silver skin, keeping the blade close to the membrane so you don’t cut into the meat.
Pork Tenderloin Serving Suggestions
- Serve it with a side of these Crispy Smashed Potatoes and a garden salad.
- Pork tenderloin goes great with Grilled Vegetables.
- Pair it with this vibrant Vietnamese Braised Collard Greens and Carolina Gold Rice.
Storage and Shelf Life
In the Fridge— Store in an airtight container for 3 to 4 days.
In the Freezer— Cooked tenderloin freezes well. Place slices between deli paper and remove as much air as possible from the freezer bag. Holds up to 2-3 months.
Final Thoughts
This Herb-Roasted Pork Tenderloin with Dijon will show you how easy it is to cook “en papillote” (translation, “in paper”). Once you’ve got the baking in parchment paper technique down, I hope you will run with it. You can always play around with the herbs and spices, and add whatever veggies you’d prefer for an easy and nourishing dinner.
I recommend getting your tenderloin from a local rancher with pastured heritage pork breeds, not only because you’ll be supporting your local economy, but also because they treat the animals well, and the pork will have more nutritional value and flavor. Pastured pork has access to a wider variety of natural foods, and lower levels of a stress hormone, which have been shown to make the meat taste more sour.
If you’re in Atlanta, I recommend Riverview Farms, and if you’re looking for an online resource, White Oak Pastures is also a great option.
Have you tried this recipe? I’m always so thrilled to hear stories about how you served it. Let me know in the comments below!
Herb-Roasted Pork Tenderloin with Dijon
Special Equipment
- parchment paper
- instant read thermometer
Ingredients
- 1 pork tenderloin trimmed of silverskin and excess fat, about 1 pound
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 teaspoon fresh thyme picked and chopped
- 1 small yellow onion, small diced about 1 cup
- 2 garlic cloves peeled and crushed
- 1 teaspoon avocado oil
- sea salt to taste
- freshly cracked black pepper to taste
Instructions
- Preheat the oven to 425°F and season the pork with salt and pepper.
- Make the mustard sauce: In a small bowl, mix the Dijon mustard, apple cider vinegar, onion powder, garlic powder, paprika, and chopped thyme.
- Assemble the parchment packet:
- Lay a sheet of parchment paper about 6 inches longer than the tenderloin on a baking sheet.
- Make a row of diced onions and crushed garlic down the center.
- Smother the tenderloin with the mustard sauce.
- Place the pork on top of the onion-garlic mixture, then fold and roll the parchment to fully seal the tenderloin.
- Bake for 20-30 minutes, depending on size, or until the internal temperature reaches 135°F.
- Broil the Tenderloin: Remove the parchment paper, reserve the onions and juice and place the pork back on the baking sheet. Put the baking tray on the oven rack closest to the broiler and broil for 5 minutes, then flip and broil on the other side for 5 minutes. The pork should be golden brown on all sides with an internal temperature of 145˚.
- Rest: Let the pork rest for 5 minutes, and serve with the onions.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.