Ingredients

• 1-1/2 tablespoons vegetable oil
• 2 garlic cloves
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 2 teaspoons black pepper
• 2 tablespoons Dijon mustard
• 2 pork tenderloins, 12-ounce each

Instructions

1. Preheat oven to 400° F. Heat the oil in a large skillet over medium-high heat.
2. Mince garlic cloves. Combine spices in a small bowl. Add mustard and garlic and mix well.
3. Rub herb mixture over the pork tenderloins evenly. Cover the tenderloins and let rest in the refrigerator for at least 2 hours.
4. Place the tenderloins in the skillet with the hot 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.
5. Bake the tenderloins for 20 minutes or until meat thermometer registers 160° F (medium) to 170° F (well done).
6. Allow the tenderloins to rest for 10 to 15 minutes before carving to allow the juices to spread throughout the meat.

Tips

• Adjust portion for more or less protein based on your meal plan.
• Slice extra pork and refrigerate or freeze for a quick sandwich later.