Perfect pork tenderloin: This recipe works for both dinner parties and weeknight meals

Brushed with tangy Dijon mustard and coated with aromatic herbs, this pork tenderloin is the most delicious pork you will ever eat. The center is delightfully moist, and the multi-herb crust is crispy and caramelized.

The presentation is guest-worthy-gorgeous, but easy enough for a busy weeknight.

The pork is glazed with a tangy blend of Dijon mustard, Worcestershire sauce, olive oil and oregano, then blanketed with a blend of fresh parsley, rosemary and thyme. After a quick trip to the oven (20 minutes max), the pork is ready to serve alongside a fluffy rice medley, roasted potatoes, buttered carrots, steamed asparagus or a mixed green salad.

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Tips for making perfect pork tenderloin

Use pork tenderloin, not pork loin. Pork tenderloin and pork loin are two different cuts of meat. The tenderloin is a slender cut that’s about 10 inches long and 2 inches in diameter.

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How to cook pork tenderloin

First, you need to get your oven nice and hot. The goal is to sear the outside of the pork without overcooking the inside. Pork tenderloin is lean. Fat keeps meat moist. Without fat marbled throughout the meat, your pork tenderloin will dry out quickly. So, hot and fast is the ideal cooking method.

Note that one tenderloin might cook faster than the other. This recipe calls for two pork tenderloins, which is enough meat to serve four to six people.

In my situation, one was finished at 18 minutes and the other at 20. The two tenderloins were slightly different sizes — barely detectable, but enough to affect the cooking time.

Since pork tenderloin is lean, it’s easy to overcook. Use a meat thermometer to ensure the pork reaches 145 degrees, but not higher. At 145 degrees, your pork will be pink in the middle, and pink pork is fork-tender and undeniably juicy.

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Recipe: Perfect herb roasted pork tenderloin

Servings: 4 to 6.

Ingredients:

• 1½ pounds pork tenderloin, about two 12-ounce tenderloins
• Salt and freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1½ teaspoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 1 teaspoon fresh thyme leaves

Preparation:

1. Preheat the oven to 400 F and line a large baking sheet with parchment paper or foil.
2. Using a very sharp knife, remove and discard the excess fat and silver skin from the tenderloins (the silver skin is the shiny, silver-white connective tissue on the underside of the tenderloin).
3. Transfer the pork to the prepared pan and season with salt and black pepper.
4. In a small bowl, whisk together the Dijon mustard, olive oil, Worcestershire sauce and oregano. Brush the mixture all over the top and sides of the pork.
5. Press the fresh rosemary, parsley and thyme onto the top and sides of the pork.
6. Transfer the pan to the oven and roast for 18 to 20 minutes, or until a meat thermometer reads 140 to 142 degrees.
7. Let the pork rest for 5 minutes before slicing crosswise just before serving.

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