Herb-Roasted Pork Tenderloin with Dijon
Juicy, tender pork tenderloin roasted in parchment with Dijon and onions. Weeknight easy, dinner party worthy—ready in under 30 minutes!
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.