Herb-Crusted Roasted Pork Tenderloin

Steps

1. Heat the oven to 425°F with a rack in the middle.
   425°F
2. Pat the tenderloins dry and

   season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   all over with the salt and pepper.
3. Heat the vegetable oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers.
4. Brown (how to brown)

   Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid

   the tenderloins on all sides, turning with tongs.
   ⏱ Brown: 5 min
5. Take the skillet off the heat. Stir the panko, parsley, rosemary, garlic and olive oil together in a small bowl.
6. Brush the mustard over the top and sides of each tenderloin, then press the crumb mixture onto the mustard.
7. Move the skillet to the oven and

   roast (how to roast)

   Roast Cook food uncovered in a hot oven so the outside browns while the inside cooks through. 1. Heat the oven fully before the food goes in, usually 400 to 450°F for vegetables.2. Toss vegetables with oil and salt; dry and season meat.3. Spread everything out on a sheet pan or in a roasting pan with room around each piece.4. Roast, turning vegetables once halfway, until browned at the edges.5. For meat, check the center with a thermometer. Done when: Vegetables are browned at the edges and tender in the middle; meat reaches its safe temperature. Safety: Use dry oven mitts (wet ones pass heat straight through) and tilt hot pans away from you to avoid the fat and steam.How to roast meat and vegetables: mistakes to avoid

   until the center of each tenderloin reads 145°F (63°C). Start checking at 12 minutes.
   145°F⏱ Roast: 16 min
8. Move the pork to a cutting board and

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   it.
   ⏱ Rest: 5 min
9. Slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   into 1-inch medallions with a sharp knife, holding the crust in place as you cut.

Tap an underlined word for how to do it, or see all techniques.

Tips

• The USDA safe temperature for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest. A little blush of pink inside is fine.
• To trim the silver skin, slide a thin knife under the shiny strip and angle the blade up as you cut it away.
• Use gluten-free panko to make it gluten-free.
• Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage

Refrigerate in an airtight container within 2 hours, up to 3 days. The crust softens in the fridge; reheat slices in a 350°F oven to crisp them a little.

How long leftovers keep, and freezing and reheating: leftovers and storage.