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Herb-Rubbed Pork Tenderloin

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How to Make Herb-Rubbed Pork Tenderloin

This easy entree gets tons of flavor (without a lot of added salt) from a simple herb-mustard rub. Cut leftovers into thin slices and refrigerate for sandwiches later in the week!


2 hr prep time


25 min cook time


7servings


3 oz

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Step-By-Step Instructions:

  1. Combine rosemary, thyme, basil, parsley, and black pepper in a small bowl. Add mustard and garlic and mix well. Rub herb mixture over the pork tenderloins evenly. Cover the tenderloins and let rest in the refrigerator for at least two hours.

  2. Preheat oven to 400° F.

  3. Heat the oil in a large skillet over medium-high heat. Place the tenderloins in the oil and brown on all sides. Remove from the skillet and place them in a baking dish with plenty of space so they aren’t touching.

  4. Bake the tenderloins for 20 minutes or until meat thermometer registers 160° F (medium) to 170° F (well done).

  5. Allow the tenderloins to rest for 10 to 15 minutes before carving to allow the juices to distribute throughout the meat.

Kidney-Friendly
Low Carb
CKD Dialysis
Main Dish
Dinner
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Nutrition facts

7 Servings



  • Serving Size

    3 oz


  • Amount per serving



    Calories





    160

  • % Daily value*

  • Total Fat
    7g

    9%

    • Saturated Fat
      1.5g

      8%
    • Trans Fats
      0g

  • Cholesterol
    65mg

    22%

  • Sodium
    135mg

    6%

  • Total Carbohydrate
    1g

    <1%

    • Dietary Fiber
      1g

      4%
    • Total Sugars
      0g
    • Added Sugars
      0g

      0%

  • Protein
    21g

  • Potassium
    402mg
    9%

Ingredients

dried rosemary
1 tsp

dried thyme
1 tsp

dried parsley
1 tsp

black pepper
2 tsp

garlic (finely minced)
2 clove

Dijon Mustard
2 tbsp

pork tenderloin
2 tenderloins (about 24 oz total)

vegetable oil
1 1/2 tbsp

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