Baked Dijon Herb Pork Tenderloin
(Yield: 2 servings. Serving Size: 4–5 oz pork with vegetables)
Looking for a sophisticated, high-protein dinner that delivers steakhouse-level flavor with minimal effort? This GLP-1 friendly baked Dijon herb pork tenderloin pairs one of the leanest cuts of meat with a tangy, aromatic mustard-herb crust and roasted green vegetables. It is an exceptionally clean, low-glycemic dish built to promote optimal metabolic health while keeping hunger completely at bay.
Pork tenderloin is an outstanding protein choice for weight management, packing high-density lean protein that slows gastric emptying and helps preserve vital lean muscle. Brushing the meat with a sharp Dijon mustard, garlic, and fresh rosemary glaze infuses deep, savory flavor into every bite without relying on heavy marinades or added sugars. Baked on a single sheet with tender asparagus and Brussels sprouts, this complete meal delivers essential dietary fiber to ensure gentle digestion and long-lasting satiety.
Ingredients
- 1 Lb Pork Tenderloin
- 1 tbsp. Dijon Mustard
- 2 Cloves Garlic, Minced
- 1 tsp. Rosemary, Chopped (or ½ Tsp Dried Rosemary)
- 1 tsp. Thyme
- 1 tsp. Olive Oil
- Juice of ½ Lemon
- Salt and Pepper, to taste
Optional Vegetables:
- 2 Cups Asparagus
- 1 Cup Brussels Sprouts or Green Beans
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Pat pork tenderloin dry with paper towels.
Step 3
In a small bowl, combine Dijon mustard, garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper.
Step 4
Rub the Dijon herb mixture evenly over the pork tenderloin.
Step 5
Place pork on a lined baking sheet or baking dish.
Step 6
Add vegetables around the pork and season lightly with salt and pepper.
Step 7
Bake for 20–25 minutes, or until the internal temperature reaches 145°F.
Step 8
Remove pork from oven and allow it to rest for 5 minutes before slicing.
Step 9
Slice into portions and serve with roasted vegetables.
