1 tablespoon chopped fresh rosemary, or 1 tsp dried rosemary
1 tablespoon chopped fresh oregano, or 1 tsp dried oregano
1 tablespoon chopped fresh sage, or 1 tsp dried sage
1 tablespoon chopped fresh thyme, or 1 tsp dried thyme
1/2 teaspoon freshly ground pepper
Preheat the oven to 450 degrees F. Prepare a shallow
roasting pan and rack with non-stick pan spray.
Brush the tenderloin with the mustard. Combine the herbs;
pat them evenly onto the tenderloin and sprinkle with pepper.
Place the pork on the rack in the roasting pan,
set it in the oven, and immediately reduce the oven
temperature to 350 degrees F. Roast until a meat
thermometer inserted in the thickest part of the
tenderloin registers 145 degrees F., about 25 minutes
(depending on the size of the tenderloin). Remove the
pork from the oven and let rest 5 minutes. Carve in
1/2-inch slices and serve with the pan juices.