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Herb-Rubbed Pork Tenderloin
2 hr prep time
25 min cook time
7servings
Recipe by
DaVita
Photo by
DaVita
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:
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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.
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Preheat oven to 400° F.
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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.
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Bake the tenderloins for 20 minutes or until meat thermometer registers 160° F (medium) to 170° F (well done).
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Allow the tenderloins to rest for 10 to 15 minutes before carving to allow the juices to distribute throughout the meat.
This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Learn more about DaVita.
Nutrition facts
7 Servings
-
Serving Size
3 oz
- Amount per serving Calories 165
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Total Fat
7g
- Saturated Fat 1.4g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 140mg
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Total Carbohydrate
1g
- Dietary Fiber 0.4g
- Total Sugars 0g
- Added Sugars 0g
- Protein 24g
- Potassium 400mg
- Phosphorous 245mg
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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