Low FODMAP Dijon Herb-Roasted Pork Tenderloin
Pork tenderloin is one of those cuts that feels special enough for a dinner party but comes together on a weeknight without much fuss — and this herb-roasted version delivers on every front. The real trick here is garlic-infused oil, which gives you that deep, savory backbone without any of the fructan issues that come with using actual garlic cloves. Fresh rosemary and thyme get worked into a quick paste with Dijon mustard, coating the meat before it gets a hard sear and a hot oven finish that locks in the juices beautifully. A fast pan sauce made from chicken broth, a touch more mustard, and a swirl of butter turns those caramelized bits into something genuinely restaurant-worthy. The whole thing rests in under 20 minutes of oven time, and slicing it into medallions over that glossy sauce makes for a stunning presentation with almost no extra effort. It serves four, so it's just as good for a quiet family dinner as it is for having people over.
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Learn more →Ingredients
4 servings
- 1 ½ lb pork tenderloin (1 large or 2 small)
- 2 tbsp garlic-infused oil, divided
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
For the pan sauce
- ½ cup chicken broth
- 1 tsp dijon mustard
- 1 tbsp unsalted butter
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels. In a small bowl, stir together 1 tbsp of the garlic-infused oil, the rosemary, thyme, Dijon mustard, salt, and pepper to form a paste.
- 2
Rub the herb paste evenly over all sides of the tenderloin.
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