Herb Crusted Pork Tenderloin (Printer-Friendly)
Juicy pork tenderloin with a fragrant herb crust, seared golden then roasted to perfection in just 45 minutes.
# What You’ll Need to Cook:
01 -
1 pork tenderloin, 1 to 1.5 pounds
02 -
2 tablespoons olive oil
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2 cloves garlic, minced
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1 tablespoon fresh rosemary, finely chopped
05 -
1 tablespoon fresh thyme, finely chopped
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1 tablespoon fresh parsley, finely chopped
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Salt and pepper to taste
# Steps to Prepare:
01 -
Preheat your oven to 400°F (200°C).
02 -
Trim the pork tenderloin of any excess fat and silver skin. Pat it dry with paper towels.
03 -
In a small bowl, combine the minced garlic, rosemary, thyme, parsley, salt, and pepper with olive oil to make a paste.
04 -
Rub the herb mixture all over the pork tenderloin, ensuring it's evenly coated.
05 -
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.
06 -
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).
07 -
Let the pork rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
# Extra Cooking Tips:
01 -
Trim the pork tenderloin well to remove excess fat and silver skin for even cooking.
02 -
Allow the pork to sit at room temperature for about 30 minutes before cooking for even doneness.
03 -
You can substitute herbs like sage or basil if needed.
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Always let the pork rest for 5-10 minutes after cooking to ensure juiciness.
05 -
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.