Herb Crusted Pork Tenderloin

5 from 4 votes

Herb Crusted Pork Tenderloin

Herb Crusted Pork Tenderloin is an easy and flavorful meal that's sure to impress. Juicy pork tenderloin coated with a mix of fresh herbs like rosemary, thyme, and parsley, plus garlic and olive oil. Seared to a golden crust, then roasted to perfection. It's ready in just 45 minutes, making it great for a quick dinner or a special occasion.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: herb crusted pork tenderloin, pork tenderloin, pork tenderloin recipe

Servings:

Calories: 611kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

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

US Customary - Metric

Instructions

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.

Video

Notes

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.

Nutrition