Description
This light and healthy take on pork tenderloin is perfect for clean eating without compromising on flavor. Herb-seasoned and oven-roasted to perfection, the tenderloin is served with a creamy, tangy Dijon yogurt sauce that’s high in protein and low in fat. Perfect for weeknight dinners or elegant meal prep, it’s a wholesome meal that’s as satisfying as it is nourishing.
Ingredients
For the Pork Tenderloin:
1.5–2 lbs pork tenderloin, trimmed
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
½ tsp dried rosemary
½ tsp smoked paprika
½ tsp salt
½ tsp freshly ground black pepper
For the Dijon Yogurt Sauce:
¾ cup plain Greek yogurt (low-fat or non-fat)
1 tbsp Dijon mustard
1 tsp whole grain mustard (optional for texture)
1 tbsp lemon juice
1 tsp honey or maple syrup
1 small garlic clove, grated
1 tbsp chopped fresh parsley or dill
Salt and pepper, to taste
Instructions
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Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
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Prepare Pork: Pat the pork tenderloin dry. Mix the garlic powder, thyme, rosemary, paprika, salt, and pepper in a small bowl. Rub olive oil all over the pork, then coat evenly with the spice mixture.
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Sear (Optional): For extra flavor and texture, sear the pork in a hot skillet for 2–3 minutes per side before baking.
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Bake: Transfer the tenderloin to the baking sheet. Roast in the oven for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
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Make the Sauce: While the pork roasts, whisk together Greek yogurt, Dijon mustard, lemon juice, honey, grated garlic, and fresh herbs in a small bowl. Season to taste.
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Rest and Slice: Let the pork rest for 5–10 minutes after baking to lock in juices. Slice into ½-inch medallions.
Serve: Plate the pork medallions and spoon the Dijon yogurt sauce on top. Garnish with extra herbs if desired.
Notes
Swap honey with agave or omit for a sugar-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: Modern American