Herb Crusted Pork Tenderloin (Roasted)
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This easy Herb Crusted Pork Tenderloin recipe is the ultimate weeknight dinner. It smells amazing as it cooks, and tastes even better! Whip up a homemade herb butter, slather it all over the seared meat, and pop it in the oven. So easy!!
Herb Crusted Pork Tenderloin
This recipe is easy enough for a weeknight dinner yet perfect for the holidays with family and friends.
Herb crusted pork tenderloin requires a few simple ingredients — butter mixed with fresh rosemary, thyme, and garlic — and the flavor is amazing. It’s one of my go-to’s for a reason!
In fact, I love coming up with new ways to cook this cut of pork.
Whether it’s smoked, stuffed with jalapenos and cheese, or breaded and fried for a sandwich, there’s sure to be a recipe your family will enjoy!
Ingredient Notes and Substitutions
- Pork Tenderloin – This is a lean cut, so look for one that’s really well-marbled — which translates to more tender, juicy, and flavorful pork!
- Fresh Herbs – You’ll need both rosemary and thyme for this herb crusted tenderloin pork recipe.
Set aside a few sprigs of each to go in the pan, then de-stem the rest and chop before adding to the butter. - Butter – Cut this into smaller pieces so it’s easier to mash with the herbs and garlic. Or soften it just a little bit first — no melting!
- Garlic – With so few ingredients, the quality of each really matters! Use fresh garlic gloves when making herb crusted pork tenderloin.
Jarred minced cloves will work in a pinch, but avoid dried versions.
Tips for Roasting Perfect Herb Pork Tenderloin
- Sear it first!
Get your skillet nice and hot before adding the garlic herb pork tenderloin so it sears right away.
You want most of the cooking to be done in the oven, so this step is just to get a nice sear on each side. It’s the key to locking in those juices!
- Pat dry thoroughly before searing.
If the meat is too moist, it will end up steaming in the pan instead of developing a nice crust.
While you’re there, trim off any silver skin if it exists. Removing that layer allows the herbs and seasoning to soak into the meat much better!
- Let it rest before slicing.
Transfer garlic herb pork tenderloin to a cutting board so it doesn’t continue cooking in the metal pan.
Don’t touch it for about 5 minutes — it needs that time for the juices to redistribute throughout the meat.
Prep Ahead
- Rinse tenderloin and pat dry
- Make herb butter
- Preheat oven to 400°F
Kitchen Tools You Will Need
- Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
- Roasting Pan – A good quality roasting pan can be used to make so many amazing meals.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Digital Meat Thermometer – This is a game-changer! No more over-cooking your pork.
Serving Suggestions
Nothing goes better with herb crusted pork tenderloin than potatoes — mashed, baked, or au gratin… your choice!
If I’m really in a rush, I’ll toss together a quick salad or throw some green beans in the air fryer.
And for holidays, choose from my top list of make ahead side dishes and vegetables!
Storing and Reheating Garlic Herb Pork Tenderloin
Once cooled, slice herb roasted pork tenderloin into medallions and transfer to an airtight container. This way, you can reheat just what you need!
Keep in the refrigerator for 3-4 days or freeze for up to 3 months.
Reheat thawed leftovers in the oven with a splash of water or broth for moisture.
Or, cover herb crusted tenderloin pork with a damp paper towel and microwave until warmed through.
Herb Crusted Tenderloin Pork FAQ
You can if you’d like, but I simply salt and pepper the tenderloin before browning it in a hot skillet.
Then, I rub it with homemade herb butter which soaks into the meat as it roasts. You’ll end up with perfectly tender, juicy results without the extra prep time!
Use a meat thermometer. The key to a moist herb roasted pork tenderloin is making sure it isn’t overcooked.
It’s okay if there is a little pink coloring to your pork as long as your meat thermometer indicates that it reached an internal temperature of 145°F.
You bet! Adding potatoes, onion, and carrots transforms this herb pork tenderloin recipe into a one pan meal.
Just be sure to chop your veggies into similar-sized pieces so they cook evenly.
Herb Crusted Pork Tenderloin (Roasted)
Ingredients
- 1– 1 1/2 pounds Pork Tenderloin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons olive oil, divided
- 4 tablespoons salted butter
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 clove garlic, finely minced
- 3-4 sprigs fresh rosemary
- 1 bundle of fresh thyme
Instructions
- Preheat oven to 400°F.
- Rinse the pork in cool water and pat dry with paper towels, this helps the meat sear better without creating steam.
- Sprinkle the pork tenderloin with salt and pepper on all sides.
- Heat a large skillet (I used cast iron) over medium high heat and add 2 tablespoons of olive oil to the heated skillet.
- Place the tenderloin in the skillet and brown on each side, approximately 2-3 minutes per side. Set aside and let cool for 5 minutes.
- In a small bowl combine butter, rosemary, thyme, and garlic. Mash together with a fork or spoon to create the herb butter.
- When the pork has cooled rub with herb butter. Use a butter knife if necessary to avoid burning your hands. The butter will begin to melt, that’s ok!
- Add the remaining 2 tablespoons of olive oil and place the pork tenderloin in the pan.
- Place fresh rosemary and thyme on either side of the pork tenderloin.
- Place the pork tenderloin in the oven and bake for 20-25 minutes or until internal temperature reaches 145 degrees F.
- Let rest for 5 minutes, so the juices can evenly distribute, before slicing.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2024
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This was one of the most tender and moist pork dishes I have had in a long time. The herbs really add a great flavor to it as well.