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    Home » Recipes » Pork

    Easy Roasted Herb Crusted Pork Tenderloin Recipe

    Published: Feb 21, 2024 by Sharon Rigsby · 3 Comments

    Jump to Recipe
    Pinterest pin showing slices of pork on a cutting board garnished with rosemary.

    Are you in the mood for a simple yet delicious dinner tonight or looking for a great entrée to serve guests?  If so, check out this succulent and delicious Easy Roasted Herb Crusted Pork Tenderloin recipe.

    This recipe is easy enough for a quick weeknight meal with the family, but it’s also an entree you would be proud to serve guests at a dinner party or for special occasions. Another bonus is that you probably already have most of the ingredients in your pantry and spice rack!

    Herb crusted pork tenderloin sliced on a cutting board and garnished with sprigs of rosemary.

    Pork tenderloin is a staple at our house; we have it often. My husband jokes that it’s almost all we ever eat.

    That is not quite true, but we have it often because we like a simple dinner with simple ingredients and simple steps, such as these recipes for Pork Tenderloin with Blackberry Sauce cooked in a cast iron skillet, Grilled Pork Tenderloin with Dark Cherry Sauce and this slow cooker recipe Pork Tenderloin and Gravy.

    This recipe is courtesy of Chef Benn Beutjer and Browns Kitchen Center in Tallahassee, FL.

    Jump to:
    • Reasons you will love this recipe:
    • Ingredient notes:
    • Here’s how to make Roasted Herb Crusted Pork Tenderloin:
    • Serving suggestions:
    • Recipe variations:
    • What’s the difference between pork tenderloin and pork loin?
    • How to store and reheat leftovers:
    • Recipe FAQs:
    • Sharon’s tips and tricks:
    • More pork recipes:
    • 📋 Recipe:
    •  

    Reasons you will love this recipe:

    1. It’s a quick and easy recipe, suitable for beginning cooks.
    2. Total cook time is only 30 minutes.
    3. Herb crusted pork tenderloin is economical compared to beef, plus it is low in carbs and calories.

    Ingredient notes:

    Two raw pork tenderloins, herbs, olive oil, and mustard on a cutting board.
    • Pork tenderloins – are a lean cut of meat that is tender, and the main ingredient in this recipe.
    • Olive oil – helps keep the tenderloins moist during the roasting process. It coats the meat’s exterior, sealing in juices and preventing it from drying out.
    • Minced garlic, dried thyme, rosemary, and sage – are combined with the olive oil to form the herb crust. You could use Herbs de Provence instead of the dried spices. Fresh rosemary and thyme can also be used.
    • Kosher salt and ground black pepper – enhance all of the flavors in this dish.
    • Dijon mustard – acts as a binder, helping the herb crust adhere to the surface of the tenderloin. It also adds a tangy, slightly spicy flavor.

    Complete measurements can be found in the recipe card below.

    Here’s how to make Roasted Herb Crusted Pork Tenderloin:

    1. Gather the ingredients, preheat the oven to 425°F, and line a rimmed baking sheet or roasting pan with foil or parchment paper.
    2. In a small bowl, mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper.
    Chopped garlic, and dried rosemary, thyme and sage in a small bowl with olive oil
    1. Coat the wire rack with cooking spray, and add the meat.
    2. Use paper towels to pat the meat dry, and coat both tenderloins with the mustard using a pastry brush.
    Two pork tenderloins coated with mustard.
    1. Then, add the herb mixture to the top of the tenderloin and pat it in to ensure it sticks.
    Two pork tenderloins topped with a herb and garlic mixture ready for the oven.
    1. Roast the tenderloins for approximately 25-30 minutes, or until the crust is golden brown, and an instant-read thermometer inserted in the thickest part of the meat registers an internal temperature of 145°F. (It’s ok if the meat is pink, as long as it reaches 145°F.) 
    Two roasted pork tenderloins on a baking sheet just out of the oven.
    1. Let the meat rest for at least five minutes, slice it, and serve.
    Sliced pork on a cutting board with a knife.

    Serving suggestions:

    This recipe is delicious when served with complementary side dishes such as Southern Baked Mac and Cheese, Southern Potato Salad, Pineapple Cheese Casserole, Cornbread Pudding, Broccoli Cheese Casserole, Baked Tomato Casserole, and Twice Baked Mashed Potatoes.

    Add in these delicious Hawaiian Dinner Rolls, and you have a feast!

    Recipe variations:

    This dish, with its delicious herb crust, is wonderful as it is. However, you could add mushroom gravy, pan gravy, or mustard cream sauce if you want to dress it up and add another layer of flavor.

    What’s the difference between pork tenderloin and pork loin?

    Besides being a different cut of pork and coming from different parts of the pig, the tenderloin is very tender and lean, with minimal fat marbling.

    Loins are not as tender and have a different flavor and texture They are frequently sliced into pork chops. Because of their higher fat content, they can withstand longer cooking times and lower temperatures.

    How to store and reheat leftovers:

    To store leftovers, wrap them tightly in plastic wrap or aluminum foil or place them in an airtight container. Store it in the refrigerator for up to 3-4 days.

    To reheat leftovers, place them in an oven-safe baking dish, add a splash of chicken stock or white wine, and cover tightly with aluminum foil. Place in a preheated 325°F oven and reheat for about 15 minutes or until heated through.

    Recipe FAQs:

    What can you make with leftover pork tenderloin?

    My two favorite ways to use leftovers are to make fried rice or quesadillas by cutting them into small pieces and adding them to Cheese Quesadillas.

    What herbs go with pork?

    Known for its robust flavor, rosemary adds a fragrant, pine-like aroma, and thyme is also lovely with its earthy and slightly floral flavor.

    What cooking method is best for pork tenderloin?

    Because it is so tender, it is often cooked quickly using high-heat methods such as grilling, roasting, or pan-searing. Because it is so lean, it’s important not to overcook it.

    Sharon’s tips and tricks:

    • A pork loin is not a suitable substitute for pork tenderloin in this recipe.
    • For accuracy, use a meat thermometer to check the internal temperature of the meat. It should register at least 145°F in the thickest part for safe consumption.
    • Be generous with the mustard and herb mixture. First, brush the mustard over the tenderloins, ensuring they are evenly coated, then top with the herb mixture. This step adds flavor and creates a delicious crust during roasting.
    • Allow the tenderloins to rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful result.
    • If there’s any excess fat or silver skin on the tenderloins, trim it off using a sharp fillet knife.

    More pork recipes:

    • A sliced pork tenderloin covered with apricot glaze.
      Grilled Pork Tenderloin with Apricot Glaze
    • Mushroom stuffed pork tenderloin on a wooden cutting board.
      Mushroom Stuffed Pork Tenderloin with Bacon
    • Pork chops and sliced apples on a plate with mashed potatoes.
      Easy Crockpot Pork Chops and Apples
    • Two pork chops stacked with a sprig of rosemary on top and a fork sticking out.
      Easy Baked Pork Chops with Rosemary and Garlic Butter

    Here is a link for all of my pork recipes if you need more menu ideas.

    ⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon.

    📋 Recipe:

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    Sliced herb crusted pork tenderloin on a cutting board, garnished with sprigs of rosemary.

    Easy Roasted Herb Crusted Roasted Pork Tenderloin Recipe

    Sharon Rigsby
    Succulent and fragrant Roasted Herb Crusted Roasted Pork Tenderloin is easy enough for a quick weeknight meal with the family. But, it also makes a perfect entree for a dinner party or special occasion.
    4.08 from 39 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Main Dish
    Cuisine American
    Servings 6 servings
    Calories 147 kcal

    Ingredients
      

    • 2 pork tenderloins about 1-1½ pounds each
    • 4 tablespoons minced garlic
    • 2 tablespoons olive oil
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried sage
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 4 tablespoons Dijon mustard

    Instructions
     

    • Gather the ingredients, preheat the oven to 425°F, and line a rimmed baking sheet or roasting pan with foil or parchment paper.
    • Mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper in a small bowl.
    • Coat a wire rack with cooking spray, and add the meat.
    • Use paper towels to pat the meat dry, and coat both tenderloins with the mustard using a pastry brush.
    • Then, add the herb mixture to the top of the tenderloin and pat it in to ensure it sticks.
    • Roast the tenderloins for approximately 25-30 minutes, or until the crust is golden brown, and an instant-read thermometer inserted in the thickest part of the meat registers an internal temperature of 145°F. (It's ok if the meat is pink, as long as it reaches 145°F.) 
    • Let the meat rest for at least five minutes, slice it, and serve.

    Notes

    A pork loin is a different cut of meat and not a suitable substitute for pork tenderloin in this recipe.
    For accuracy, use a meat thermometer to check the internal temperature of the meat. It should register at least 145°F in the thickest part for safe consumption.
    Be generous with the mustard and herb mixture. First, brush the mustard over the tenderloins, ensuring they are evenly coated, then top with the herb mixture. This step adds flavor and creates a delicious crust during roasting.
    Allow the tenderloins to rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful result.
    If there’s any excess fat or silver skin on the tenderloins, trim it off using a sharp fillet knife.

     

    Nutrition

    Calories: 147kcalCarbohydrates: 3gProtein: 16gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 49mgSodium: 344mgPotassium: 337mgFiber: 1gSugar: 0.2gVitamin A: 18IUVitamin C: 2mgCalcium: 25mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    • Three slow-cooker pulled pork tacos on a board with avocado cilantro lime sauce.
      Slow Cooker Pulled Pork Tacos with Avocado Lime Crema
    • Two breaded pork chops cooked in an air fryer garnished with parsley.
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    Reader Interactions

    Comments

      4.08 from 39 votes (36 ratings without comment)

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      Recipe Rating




    1. Ashley Lentini

      May 25, 2020 at 9:22 am

      5 stars
      I really enjoyed this and plan on making it next weekend for guests 🙂

      Reply
    2. LeighAnn Watson

      May 23, 2020 at 2:20 pm

      5 stars
      This was so good!! I’ve had it a few times!

      Reply
    3. J.A. Watson

      December 20, 2019 at 10:49 am

      5 stars
      Delicious! So juicy and tender. I’ll definitely be making again.

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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