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Whip up this easy Herb Crusted Pork Tenderloin for a dinner that’s both simple and wow-worthy. It’s all about juicy pork with a delicious herb crunch – a sure hit at your dinner table!
Easy Herb Crusted Pork Tenderloin
You’ll love making this Herb Crusted Pork Tenderloin: it’s a breeze to cook, incredibly tasty, and sure to impress. Picture this: in just 45 minutes, you’ve got a juicy, herb-packed tenderloin that’s as easy as it is delicious. It’s the kind of no-fuss, big-flavor dish that makes your dinner feel special without any of the hassle.
Whether it’s a weeknight treat or you’re hosting friends, this recipe is all about keeping things simple and scrumptious. Trust me, once you try it, this tenderloin will become a regular on your dinner table – it’s that good and that easy!
- Pork Tenderloin: It’s tender and cooks quickly. If you can’t find pork tenderloin, you can use pork loin instead, just adjust the cooking time since it’s a bit larger.
- Olive Oil: Used for searing the pork and mixing with the herbs to create a paste. If you don’t have olive oil, any vegetable oil or even melted butter will do the trick.
- Garlic: Adds flavor to the herb crust. If you don’t have fresh garlic, you can use ½ teaspoon of garlic powder as a substitute.
- Fresh Rosemary: This herb adds a distinctive, aromatic flavor. If fresh rosemary isn’t handy, use 1 teaspoon of dried rosemary.
- Fresh Thyme: It gives a subtle earthy flavor. You can substitute with 1 teaspoon of dried thyme if fresh isn’t available.
- Fresh Parsley: This adds freshness to the dish. If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley.
- Salt and Pepper: Feel free to adjust the amount based on your taste preference.
Making this Herb Crusted Pork Tenderloin is as easy as pie! You’ll be amazed at how a few simple steps can lead to such a deliciously satisfying meal.
First up, set your oven to 400°F (200°C). Getting the oven hot and ready is key to cooking the pork evenly and getting that perfect roast.
Trim off any excess fat and silver skin from the pork tenderloin – this helps the meat cook evenly and soak up all the flavors. Give it a good pat down with paper towels to dry.
In a small bowl, mix the minced garlic, rosemary, thyme, parsley, salt, and pepper with olive oil. Rub the herb paste all over the pork tenderloin, making sure it’s evenly coated. This step infuses the pork with all those delightful herb flavors.
Heat your oven safe skillet over medium-high heat. Now, add the pork and sear it on all sides until golden brown, about 2-3 minutes per side. Searing locks in the juices and adds a delicious crust to the pork.
Transfer your skillet to the oven. If it’s not oven-safe, just switch the pork to a baking dish. Roast it for 20-25 minutes. You’re looking for an internal temperature of 145°F (63°C).
Let the pork rest for 5-10 minutes before slicing. This wait time lets the juices redistribute, making sure every slice is moist and flavorful. Now, slice it up and serve.
Serve With This
This Herb Crusted Pork Tenderloin pairs wonderfully with a variety of sides. You want to choose accompaniments that complement the savory herbs and juicy pork. Here are some suggestions:
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare the pork with the herb crust and keep it in the refrigerator for up to a day before cooking. Just remember to let it sit at room temperature for about 30 minutes before you cook it. This helps in cooking it evenly.
How do I know when the pork tenderloin is cooked?
The best way is to use a meat thermometer. Pork tenderloin is perfectly cooked when the internal temperature reaches 145°F (63°C). If you don’t have a thermometer, cook until the juices run clear and the meat is no longer pink inside.
What if I don’t have an oven-safe skillet?
No problem at all! After searing the pork on the stove, simply transfer it to a baking dish to roast in the oven.
- Rest the Meat Before Cooking: Remove the pork tenderloin from the fridge about 30 minutes before cooking to ensure even cooking and juiciness.
- Opt for Fresh Herbs: Choose fresh herbs over dried for a more vibrant and aromatic flavor. If using dried, use one part dried herbs for every three parts fresh.
- Sear the Pork Thoroughly: Heat your skillet well and then sear the pork on all sides. This locks in juices and creates a delicious crust.
- Use a Meat Thermometer for Perfect Doneness: To ensure your pork is cooked perfectly, check that its internal temperature reaches 145°F (63°C).
- Let the Pork Rest After Cooking: Give the pork 5-10 minutes to rest after roasting, allowing the juices to redistribute and ensuring each slice is tender and juicy.
Allow the pork tenderloin to come to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days or in the freezer for up to 2 months. When you’re ready to enjoy it again, just thaw it in the refrigerator overnight and then reheat gently to maintain its moisture and flavor.
Discover Other Pork Tenderloin Recipes
- Perfect Pork Tenderloin
- Char Siu Pork (Chinese BBQ Pork)
- Cajun Honey Pork Tenderloin
- Crockpot Cuban Style Pork Tenderloin
- Maple Glazed Pork Tenderloin
- 1 pork tenderloin (1 to 1.5 pounds)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
- 1 tablespoon fresh parsley (finely chopped)
- salt and pepper (to taste)
- Preheat your oven to 400°F (200°C).
- Trim the pork tenderloin of any excess fat and silver skin. Pat it dry with paper towels.
- In a small bowl, combine the minced garlic, rosemary, thyme, parsley, salt, and pepper with olive oil to make a paste.
- Rub the herb mixture all over the pork tenderloin, ensuring it's evenly coated.
- Heat a skillet over medium-high heat. Add the pork and sear it on all sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet to the preheated oven (if your skillet is not oven-safe, transfer the pork to a baking dish). Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Trim the Pork Well: Make sure to trim off any excess fat and silver skin from the pork tenderloin for the best texture and even cooking.
- Room Temperature Meat: For even cooking, let the pork sit at room temperature for about 30 minutes before you start cooking.
- Herb Flexibility: Feel free to swap out the herbs based on what you have. Sage or basil can work well too.
- Resting Time is Key: Always let your pork rest for 5-10 minutes after cooking. This helps the juices redistribute, making the meat more tender and flavorful.
- Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Thaw in the fridge and reheat gently for best results.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.