Pork Tenderloin Recipe with Shallots and Herbs

Savory Experiments


This delicious roasted pork works beautifully with lean pork tenderloin or a thicker less expensive pork loin. Tenderloin is often sold in a package of two, which is actually one tenderloin cut in half and doubled. Tie the two pieces with kitchen twine in three or four places along the length to keep them together as one roast. The thicker pork loin can be cooked as is. And you wouldn't regret it if you threw some chopped potatoes in the pan with the pork to round out dinner.


  • 3 tablespoons olive oil, divided
  • 2 pounds lean pork tenderloin, tied
  • 2 ounces shallot, minced (about 3/4 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon rosemary, minced
  • 4 teaspoons dried thyme, minced
  • 1 tablespoon fresh sage, minced
  • 1 cup dijon mustard
  • 2 teaspoons salt, preferably kosher (or to taste)
  • 2 teaspoons black pepper, (or to taste)


  1. Preheat oven to 350 degrees 2. Mix shallots, garlic, herbs, mustard, one tsp each of salt and pepper and 2 tbsp of the olive oil in a...
  2. Get the full instructions at Savory Experiments
Pork Tenderloin Recipe with Shallots and Herbs

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Recipe Yields:
6 Servings
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