Date: · Updated: Author: Sharon Rigsby
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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, butit’s also an entree you would be proud to serveguests 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!
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 and Grilled Pork Tenderloin with Dark Cherry Sauce.
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:
- It’s a quick and easy recipe, suitable for beginning cooks.
- Total cook time is only 30 minutes.
- Herb crusted pork tenderloin is economical compared to beef, plus it is low in carbs and calories.
Ingredient notes:
- 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:
- Gather the ingredients, preheat the oven to 425°F, and line a rimmed baking sheet or roasting pan with foil or parchment paper.
- In a small bowl, mix the garlic, olive oil, rosemary, thyme, sage, salt, and pepper.
- Coat the 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.
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.
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:
- Grilled Pork Tenderloin with Apricot Glaze
- Mushroom Stuffed Pork Tenderloin with Bacon
- Easy Crockpot Pork Chops and Apples
- 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.
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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
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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
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Reader Interactions
Comments
Ashley Lentini
I really enjoyed this and plan on making it next weekend for guests 🙂Reply
- LeighAnn Watson
This was so good!! I’ve had it a few times!Reply
- J.A. Watson
Delicious! So juicy and tender. I’ll definitely be making again.Reply
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