Herb-Roasted Pork Tenderloin
Garlic and herb-rubbed pork tenderloin, seared in a hot skillet and finished in the oven until juicy at 145°F. A lean, high-protein dinner in about 35 minutes.
By Tasty Nest Recipes Editorial TeamPublished
40 min total 2 tenderloins (about 4 servings)Easy
Photo: thebittenword.com · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Pork tenderloin is one of the leanest, quickest-cooking cuts you can buy, which makes it perfect for weeknights. The trick is not to overcook it: a fast sear for colour and a short roast in a hot oven keep it tender and juicy.
A simple paste of garlic, rosemary, thyme, Dijon and olive oil gives a fragrant crust. Slice it into medallions and serve with roasted vegetables, potatoes or a green salad.
Equipment you'll need
- Oven-safe skillet
- Instant-read thermometer
- Small bowl
Tips for success
- Remove the silver skin, a thin, shiny membrane, with a sharp knife; it does not soften as it cooks.
- Tuck the thin tail end under itself so the tenderloin cooks evenly.
- Start checking the temperature early; tenderloins vary in thickness.
Substitutions and variations
- Use sage or oregano in place of rosemary.
- Swap Dijon for whole-grain mustard or a little honey mustard.
- Roast potatoes or carrots on a sheet pan alongside for a complete dinner.
Storage and reheating
To store: Refrigerate leftovers for up to 4 days. Freeze sliced pork, tightly wrapped, for up to 3 months.
To reheat: Reheat slices gently in a covered pan with a splash of broth until hot, or serve cold in sandwiches and salads.
Recipe
Herb-Roasted Pork Tenderloin
Garlic and herb-rubbed pork tenderloin, seared in a hot skillet and finished in the oven until juicy at 145°F. A lean, high-protein dinner in about 35 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Rest
- 5 min
- Total
- 40 min
- Yield
- 2 tenderloins (about 4 servings)
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Heat the oven
Heat the oven to 425°F (220°C). Pat the tenderloins dry and season with the salt and pepper.
Step 2: Make the herb paste
Mix the garlic, rosemary, thyme, mustard and 1 tablespoon olive oil into a paste.
Step 3: Sear
Heat the remaining oil in the skillet over medium-high heat. Sear the tenderloins for 6 to 8 minutes in total, turning, until browned on all sides.
Step 4: Coat and roast
Take the pan off the heat and brush the paste all over the pork. Roast for 12 to 16 minutes, until the thickest part reads 145°F (63°C).
Step 5: Rest and slice
Transfer to a board, tent loosely with foil and rest for 5 minutes. Slice into 1/2-inch medallions and spoon over any juices.
Cuisine: American · Course: Dinner
Estimated nutrition per serving
- Calories
- 245
- Protein
- 36 g
- Fat
- 10 g
- Carbs
- 2 g
- Fibre
- 0 g
- Sugars
- 0 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/roasted-pork-tenderloin
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