Gathering your ingredients is like preparing an artist’s palette, each component adding a brushstroke of flavor. Here’s what you’ll need:

Feel free to substitute dried herbs if fresh ones aren’t handy, just halve the amounts since dried herbs are more concentrated.

Let’s dive into the cooking process, where the magic happens:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Pat the pork tenderloin dry with paper towels. This helps the herbs stick and creates a better crust.
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, Dijon mustard, and lemon zest. Stir until it forms a thick paste.
Rub the garlic herb mixture all over the pork tenderloin, ensuring it’s well coated on all sides.
Place the pork on the prepared baking sheet and roast in the oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
Remove from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring each bite is succulent and flavorful.

Remember, patience is a virtue in cooking, much like when I waited for my grandmother’s homemade tortillas to puff perfectly on the comal.