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Herb crusted pork tenderloin

The pork tenderloin is a very lean beautiful meat, but is also inexpensive. The only down side to working with pork tenderloin is you have to remove all the silver skin and fatty parts of the loin. Your butcher can also do this. However, because pork tenderloin is so lean, it can and will cook quickly and become dry instantly, so it’s important to make sure it’s cooked, but has a beautiful pink hue running through it. Pigs are cheaper to raise, they do not affect the environment as much as other animals and they breed quickly, so pork generally is a lot cheaper of a cut of meat than other animals.



  • 2 pork tenderloins, room temperature
  • 1 cup finely chopped mint
  • 1 cup finely chopped parsley
  • 1 cup finely chopped sage
  • Zest of 2 lemons
  • 2 large apples, cored, peeled and chopped
  • 1 cup Dijon mustard
  • Salt and pepper
  • Any base of fixing’s you want to serve it with


This recipe is very simple, because it’s all in the herb crusting which happens right at the end.

  1. While cooking the pork, in a pot cook the apples until they are very soft. Approximately 15 minutes. Once softened and warm, blend the apples with the Dijon and put to the side. Apples and pork are best friends.
  2. In a bowl, mix the finely chopped herbs and lemon zest together, then put on a sheet tray in a thin layer and put to the side.
  3. Sear the pork tenderloin in a preheated pan until all sides are nicely golden brown and caramelized.
  4. Once the pork is seared thoroughly, in the same pan (making sure your pan is oven proof), place the pork in the oven at 400 degrees for 10-15 minutes or until the internal cooking temperature of the pork is 155 degrees.
  5. Once the pork is seared and cooked through, let it rest for a moment. While the pork is still warm, brush the tenderloin with the apple mustard to coat all sides.
  6. Once all sides are coated, roll the pork tenderloins in the herb mixture until all sides are green and vibrant.
  7. Slice and serve with your favourite accompaniments.

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