Pork Tenderloin Roast
Liren Baker
Pork Tenderloin Roast
Photo Credit: Liren Baker
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Every woman knows she needs a little black dress. You know, that closet staple you can reach to, time and again. It can be dressed up and it can be dressed down—whether you rock it with boots and a bright scarf or a pair of heels and dainty pearls, that trusty little black dress is ready for any occasion.

Photo Credit: Liren Baker

So, here’s a little secret. I believe every cook should have a little black dress in the kitchen. For me, that is pork tenderloin. It’s versatile enough for a weeknight supper or a fancy dinner party with friends. Like a little black dress, it is forgiving and easy to handle. It will make you look fabulous. And all you need is to accessorize.

Photo Credit: Liren Baker

I love that pork tenderloin can take on a range of flavors, from Indonesian inspired peanut sauces and mango chutneys to lip smacking garlic infused balsamic marinades. This Herb-Mustard Pork Tenderloin Roast will transport you to France, with its creamy Dijon mustard and fresh herb crust. Just think of how your taste buds can travel!

Photo Credit: Liren Baker

Pair this dish with a salad and perhaps a side of creamy potatoes, and it will be all dressed and ready to go.  No one has to know it was this easy.



Serves 4-6.


  • 2 pork tenderloins, about 1 lb each
  • kosher salt and freshly ground black pepper, to taste
  • 1/4 cup Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon oregano
  • 1 teaspoon basil


Preheat oven to 425°F.

Trim fat from tenderloin, if necessary. Season the tenderloins evenly on all sides with salt and pepper (to taste). Spread Dijon mustard on the tenderloins. Combine the freshly chopped and dry herbs in a small bowl. Sprinkle evenly over the tenderloins, patting gently to adhere to the mustard.

Place on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired. Bake, uncovered, for 20-30 minutes, or until meat thermometer registers 160°F. Remove from oven and let stand 10 minutes before slicing.


- Liren

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Leave Your Thoughts (3 Comments)

  1. Totally agree! I have a go to sautéed pork tenderloin with balsamic cherry sauce that takes like 15 minutes that I always cook for company and sometimes during the week, just because it’s delish.

    • Although now I need some go-to sides that are not just steam-in-bag…

    • Liren | Kitchen Confidante ·

      That sauce sounds amazing! What a wonderful way to dress it up!