Pork Tenderloin (Herb Crusted) - cooking recipe

Ingredients

1 (2 -3 lb) boneless pork tenderloin (fat left on)
2 tablespoons extra virgin olive oil
2 garlic cloves (minced)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 cup Dijon mustard
1/2 tablespoon salt
1/8 cup dry white wine
1/4 cup chicken stock
fresh ground pepper

Preparation

Preheat oven to 400 degrees F.
Place pork tenderloin, fat side up, on a rack in a roasting pan.
Pour olive oil, chicken stock and wine over the pork tenderloin.
Brush both sides of pork tenderloin with Dijon mustard and place on rack in roasting pan with fat side up.
Combine the rest of the seasonings in a small bowl and sprinkle over the pork tenderloin.
Roast pork tenderloin, uncovered, for 15 minutes, and then reduce the heat to 375 degrees, and roast for an additional 45 minutes.
Test for doneness using an instant-read thermometer. When the internal temperature reaches 135-140 degrees, remove the roast from the oven. Allow it to sit for about 15 minutes before carving, as it continues to cook while resting.
You can whisk a little flour into the pan juices to make a gravy.