Herb Crusted Pork Tenderloin

Ingredients

• 454–680 g (1 to 1.5 pounds)pork tenderloin
• 30 ml (2 tablespoons)olive oil
• 2 cloves, mincedgarlic
• 15 ml (1 tablespoon)fresh rosemary, finely chopped
• 15 ml (1 tablespoon)fresh thyme, finely chopped
• 15 ml (1 tablespoon)fresh parsley, finely chopped
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the pork

   Trim excess fat and silver skin from the tenderloin, then pat it dry with paper towels.

3. 3

   Mix the herbs

   In a small bowl, combine the minced garlic, rosemary, thyme, parsley, salt and pepper with the olive oil to make a paste.

4. 4

   Coat the tenderloin

   Rub the herb paste over the pork, coating it evenly.

5. 5

   Sear all sides

   Heat a skillet over medium-high heat. Add the pork and sear each side for about 2–3 minutes, until golden brown.

6. 6

   Roast the pork

   Put the skillet in the preheated oven, or transfer the pork to a baking dish if the skillet is not oven-safe. Roast for 20–25 minutes, until the internal temperature reaches 63°C (145°F).

7. 7

   Rest and serve

   Leave the pork to rest for 5–10 minutes before slicing so the juices can redistribute through the meat.

What is herb-crusted pork tenderloin?

Pork tenderloin is a lean, tender cut from along the pig’s backbone, and roasting it whole keeps preparation simple. This American-style version uses a fresh herb and garlic coating, with a quick sear before roasting for a browned exterior.

Fresh rosemary, thyme and parsley give the crust its savoury, aromatic character. The short roast helps the tenderloin stay juicy when it is taken out at the stated internal temperature and rested.

Nutrition and macros by portion

The nutrition label shows one serving as written: 611 calories, 94g protein, 1g carbs, 23g fat.

The pork provides most of the protein, while the olive oil contributes most of the fat; the recipe contains very little carbohydrate. Add vegetables and a portion of potatoes or another grain to round out the plate.

Choosing the ingredients

Fresh herbs: Chopping the rosemary, thyme and parsley finely helps them combine with the garlic and oil into a paste that is easy to spread.

Pork: The recipe allows for a tenderloin between 454 and 680 g. A larger piece may need more time to reach the specified internal temperature, so use the temperature cue rather than relying only on the clock.

Making the herb coating

Herb paste: Mix the herbs, garlic, salt and pepper with the olive oil until the mixture holds together. Rub it over all sides of the tenderloin so each slice gets some of the seasoning.

Even coating: Patting the pork dry first helps the paste cling to its surface. Trim away silver skin, which can remain chewy after cooking.

Searing before roasting

Golden surface: Sear the tenderloin over medium-high heat for about 2–3 minutes per side. Let each side brown before turning rather than moving the pork repeatedly.

Oven-safe pan: If your skillet cannot go into the oven, transfer the seared pork to a baking dish before roasting. Take care when handling the hot skillet.

Checking when it is done

Temperature: Roast for 20–25 minutes, checking the thickest part of the tenderloin for an internal temperature of 63°C (145°F). The cooking time can vary with the size and shape of the meat.

Resting: Allow 5–10 minutes before slicing. This pause gives the juices time to settle through the meat instead of running straight onto the board.

Serving the tenderloin

Slice the rested pork across the grain for tender portions. Serve it with roasted vegetables, potatoes or a simple salad to make a complete meal.

The herb coating is savoury and lightly fragrant, so choose sides that complement it without overwhelming the pork. Spoon any juices from the resting plate over the slices.

Recipe notes & tips

• Pat the tenderloin dry before adding the herb mixture so the coating adheres well.
• Chop the herbs finely to make the paste easier to spread evenly.
• Brown each side for about 2–3 minutes before moving the pork to the oven.
• Use an oven thermometer to check the thickest part of the meat.
• Rest the tenderloin for 5–10 minutes before slicing.
• Slice across the grain for a tender bite.

Variations

• Add lemon: Mix a little finely grated lemon zest into the herb paste for a brighter flavour.
• Change the herbs: Replace one of the listed herbs with an equal amount of another fresh herb you enjoy.
• Add mustard: Stir a little mustard into the coating for a sharper savoury note.
• Make it spicy: Add a pinch of chilli flakes to the herb mixture.
• Serve with greens: Pair the slices with steamed green beans or a leafy salad.

Common mistakes to avoid

• Skipping the drying step: Wet pork can make the coating slip; pat the surface dry before seasoning.
• Leaving silver skin on: It can stay tough after cooking; trim it away before coating the tenderloin.
• Turning too soon: The pork may not brown well; allow each side 2–3 minutes before rotating.
• Guessing doneness by time: Tenderloin size affects cooking; check for 63°C (145°F) in the thickest part.
• Slicing immediately: Juices can run out onto the board; rest the meat for 5–10 minutes first.

How to store

Refrigerate leftover pork in an airtight container and use within 3–4 days. Reheat gently until hot throughout, taking care not to overcook the lean meat.

Frequently asked questions