The savory, garlicky notes of this roast cry out for something bright and acidic to cut through the richness. I love pairing slices of warm herb roasted pork tenderloin with a sharp apple slaw or a tangy mustard sauce. It’s a trick I learned from my mom, who always said a great main dish needs a little contrast to make it sing. That balance of cozy and bright is what makes this recipe feel like a complete meal, not just another piece of meat on a plate.
This Herb Roasted Pork Tenderloin is my go-to when I want a dinner that feels special but fits into a regular weeknight. It’s the kind of meal that fills the kitchen with the most incredible aroma—a mix of rosemary, garlic, and golden-brown pork—and makes everyone wander in, asking when it’ll be ready. Simple ingredients, warm memories. It’s proof that you don’t need complicated techniques or hours of prep to create something truly delicious. Comfort food, made easy. This recipe is all about letting good ingredients and a hot oven do the work for you, resulting in a juicy, flavorful centerpiece that’s perfect for a family dinner or for impressing guests without any stress.
Table of Contents
Herb Roasted Pork Tenderloin
A simple yet impressive weeknight dinner featuring a juicy pork tenderloin coated in a savory garlic and fresh herb crust. It roasts quickly in the oven, filling your kitchen with an incredible aroma and delivering restaurant-quality flavor with minimal effort. Perfectly balanced for a comforting yet bright meal.
- Prep Time: 15min
- Cook Time: 20min
- Total Time: 35min
- Yield: 4 servings 1x
- Category: dinner
- Method: roasting
- Cuisine: American
Ingredients
- 1 ½ to 2 pounds pork tenderloin (1-2 tenderloins)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
Instructions
- Pat the pork tenderloin completely dry with paper towels. If present, remove the silverskin with a sharp knife.
- In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, onion powder, and smoked paprika to form a paste.
- Rub the herb paste all over the pork tenderloin. Let it sit at room temperature for 15-20 minutes.
- Preheat oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat with a small drizzle of oil.
- Sear the pork in the hot skillet for 2-3 minutes per side until a golden-brown crust forms.
- Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
- Remove pork from oven, transfer to a cutting board, and tent loosely with foil. Let rest for 10 minutes before slicing and serving.
Notes
For dried herbs, use 1 teaspoon each of dried rosemary and thyme. Letting the pork rest after cooking is crucial for juicy results. Leftovers are excellent for salads, sandwiches, or grain bowls.
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 0
- Sodium: 450
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 32
- Cholesterol: 85
Ingredients List
Herb Roasted Pork Tenderloin starts with a few simple, quality ingredients that pack a ton of flavor. You likely have most of these in your pantry right now.
- 1 ½ to 2 pounds pork tenderloin (usually 1-2 tenderloins per package)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional, for a hint of warmth)
Smart Swaps & Notes:
- Herbs: No fresh herbs? Use 1 teaspoon each of dried rosemary and thyme. The flavor will be slightly more muted, so add them to the oil to help them bloom.
- Oil: Avocado oil or melted butter works beautifully in place of olive oil.
- Spice Swap: Swap the smoked paprika for sweet paprika or a pinch of cayenne if you like a little heat.
- For a complete easy spring dinner recipe, consider prepping a simple side like roasted asparagus or baby potatoes while the pork cooks.
Timing
One of the best things about this Herb Roasted Pork Tenderloin is how quickly it comes together. It’s a true weeknight hero.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes (plus resting)
Compared to other roasted meats, pork tenderloin cooks about 40% faster than a whole chicken or a pork roast, making it ideal for busy evenings. The short cook time is perfect for those spring meals dinners when you want to spend less time in the kitchen and more time enjoying the longer daylight.
Step-by-Step Instructions
Follow these simple steps for a perfectly cooked, flavorful Herb Roasted Pork Tenderloin every single time.
- Prep the Pork: Pat the pork tenderloin completely dry with paper towels. This is the secret to a good sear! If there’s a thin, silvery membrane (called the silverskin), use a sharp knife to slide under it and remove it in one piece. This helps prevent curling during cooking.
- Make the Herb Paste: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, onion powder, and smoked paprika. Stir until it forms a fragrant paste.
- Season Generously: Place the tenderloin on a plate or small baking sheet. Rub the herb paste all over the pork, coating every inch. Let it sit at room temperature for 15-20 minutes. This takes the chill off the meat for more even cooking.
- Sear for Flavor: Preheat your oven to 400°F (200°C). While it heats, place a large oven-safe skillet (cast iron is perfect) over medium-high heat. Add a tiny drizzle of oil. Once hot, carefully add the pork. Sear for 2-3 minutes per side, until you have a beautiful golden-brown crust. Pro Tip: Don’t move it around! Let it sit to develop that flavorful crust.
- Roast to Perfection: Transfer the entire skillet to the preheated oven. Roast the Herb Roasted Pork Tenderloin for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
- Rest is Best: This is the most important step! Remove the pork from the oven, transfer it to a cutting board, and tent it loosely with foil. Let it rest for 10 full minutes. The juices will redistribute, guaranteeing a moist, juicy result.
Nutritional Information
This Herb Roasted Pork Tenderloin is a lean, protein-packed meal. Per serving (about 4-5 ounces of cooked pork):
- Calories: ~220
- Protein: 32g
- Fat: 9g
- Carbohydrates: 1g
Pork tenderloin is an excellent source of high-quality protein, B vitamins (especially B6 and B12 for energy), and minerals like selenium and zinc. Using olive oil and fresh herbs adds heart-healthy fats and antioxidants. It’s a balanced foundation for any plate.
Equipment Needed
You don’t need any fancy gadgets for this Herb Roasted Pork Tenderloin. A regular kitchen setup works perfectly.
- Oven-Safe Skillet: A 10 or 12-inch cast iron or stainless steel skillet is ideal for searing and roasting in one pan. No skillet? A small baking sheet or roasting pan works—just sear in a separate pan first.
- Cutting Board & Sharp Knife: For prepping herbs and slicing the finished pork.
- Small Bowl & Spoon: For mixing the herb paste.
- Instant-Read Thermometer: The single best tool for perfect doneness and juicy pork every time. It takes the guesswork out of cooking.
- Tongs: For safely turning the pork in the hot skillet.
Why You’ll Love This Recipe
This Herb Roasted Pork Tenderloin checks all the boxes for a perfect home-cooked meal.
- Incredibly Fast & Easy: From fridge to table in about 35 minutes. It’s faster than ordering takeout.
- Impressively Flavorful: The garlic-herb crust creates a restaurant-quality taste with simple pantry ingredients.
- Versatile & Lean: It’s a healthy, high-protein canvas that pairs with almost any side, from mashed potatoes to a big salad.
- Perfect for Leftovers: Sliced cold on salads, reheated for sandwiches, or chopped into grain bowls—it makes meal prep a breeze.
- Regular kitchen, regular time, great results. No special skills required, just a hot oven and a little patience for resting.
Healthier Alternatives for the Recipe
This recipe is naturally quite healthy, but here are some easy tweaks to fit different dietary needs.
- Lower Sodium: Reduce the kosher salt to ½ teaspoon and rely more on the fresh herbs and garlic for flavor.
- Whole30/Paleo: Ensure your smoked paprika is sugar-free and use avocado oil or ghee instead of olive oil.
- Herb-Forward: For an even bigger flavor punch with no added fat, skip the oil-based paste and simply roll the patted-dry tenderloin in the minced garlic and chopped herbs, pressing them to adhere. It creates a delicious, crusty herb coating.
- Air Fryer Method: For a lighter cook with less oil, you can cook your Herb Roasted Pork Tenderloin in an air fryer at 400°F for about 15-18 minutes, shaking the basket halfway.
Serving Suggestions
A great Herb Roasted Pork Tenderloin deserves great sides. Here’s how to build a memorable plate.
- Classic Comfort: Serve with creamy mashed potatoes and simple green beans. Drizzle any pan juices over the pork and potatoes.
- Bright & Fresh: For easy summer dinner ideas, pair with a tangy apple cabbage slaw, grilled peaches, or a tomato and cucumber salad. The acidity cuts the richness perfectly.
- Spring Vibes: For spring meal ideas, roasted asparagus, lemon-herb rice, or a warm potato salad with a mustard vinaigrette are fantastic choices.
- Make it a Feast: Slice and serve on a big platter with roasted carrots and parsnips for a family-style centerpiece. Leftovers are amazing in sandwiches with a swipe of grainy mustard or tossed into a hearty soup, like this comforting Spicy Thai Coconut Chicken Soup for a different flavor adventure.
Common Mistakes to Avoid
A few simple tips will ensure your Herb Roasted Pork Tenderloin turns out perfectly juicy every time.
- Skipping the Sear: That initial sear in a hot pan builds a foundation of flavor (the Maillard reaction) that you can’t get from roasting alone. Don’t rush it.
- Overcooking: Pork tenderloin is very lean and dries out quickly. Trust the thermometer! 145°F is safe, juicy, and slightly pink. It will carry over to 150°F while resting.
- Skipping the Rest: Cutting into the pork immediately sends all the precious juices onto the cutting board. Letting it rest for 10 minutes allows the fibers to relax and reabsorb those juices.
- Not Trimming the Silverskin: That tough, silvery membrane on one side of the tenderloin contracts when heated and can cause the meat to curl and cook unevenly. A quick trim fixes it.
- Crowding the Pan: If searing two tenderloins, make sure they have space between them. If they’re too close, they’ll steam instead of sear.
Storing Tips for the Recipe
This Herb Roasted Pork Tenderloin makes fantastic leftovers.
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Wrap the whole cooked tenderloin or individual slices tightly in plastic wrap and then foil, or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: The key is gentle heat to prevent drying out. Reheat slices in a covered skillet with a splash of broth or water over low heat. You can also reheat in the microwave at 50% power in 30-second intervals. For a whole tenderloin, wrap in foil and warm in a 300°F oven until heated through.
- Repurpose: Chop leftover pork for fried rice, add to omelets, or pile onto a bun with BBQ sauce for a quick sandwich reminiscent of this easy Crockpot BBQ Pulled Pork.
Conclusion
At its heart, this Herb Roasted Pork Tenderloin is about simplicity and satisfaction. It’s a reminder that a truly great dinner doesn’t have to be complicated. With a handful of herbs, a hot oven, and a little patience for resting, you can create a centerpiece meal that feels both special and completely doable any night of the week. Food that feels like home.
I hope this recipe becomes a trusted favorite in your kitchen rotation, whether you’re looking for easy spring dinner recipes or a reliable protein for meal prep. Give it a try this week! And when you do, I’d love to hear how it turned out. Let me know in the comments what your favorite side dish pairing was!
If you love this hands-off roasting method, you might also enjoy my set-it-and-forget-it slow cooker mains, like this flavorful Crockpot Salsa Verde Pork or this always-a-hit Crockpot Honey Garlic Chicken. Happy cooking.
Okay, here's the RankMath-compatible FAQ block for "Herb Roasted Pork Tenderloin," based on common "People Also Ask" questions on Google.
FAQs about Herb Roasted Pork Tenderloin
What temperature should herb roasted pork tenderloin be cooked to?
Herb roasted pork tenderloin should be cooked to an internal temperature of 145°F (63°C), followed by a 3-minute rest. Use a meat thermometer to ensure accuracy.
How long does it take to cook a pork tenderloin at 375?
At 375°F (190°C), an herb roasted pork tenderloin typically takes about 20-30 minutes to cook, depending on its thickness. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
What herbs go well with pork tenderloin?
Classic herbs that complement pork tenderloin include rosemary, thyme, sage, oregano, and parsley. Garlic, either fresh or powdered, is also a great addition to any herb rub for pork tenderloin.
How do you keep pork tenderloin from drying out when roasting?
To prevent dryness, sear the pork tenderloin before roasting to seal in juices. Also, don't overcook it. Cooking to an internal temperature of 145°F (63°C) and letting it rest for 3 minutes allows the juices to redistribute, resulting in a more tender and moist roast. A simple brine beforehand can also help retain moisture.
Should I cover pork tenderloin while roasting?
Generally, you do not need to cover pork tenderloin while roasting. Roasting uncovered allows the outside to develop a nice crust and color. If the tenderloin starts to brown too quickly, you can loosely tent it with foil, but remove the foil for the last few minutes of cooking to crisp it up.
How long should pork tenderloin rest after cooking?
Pork tenderloin should rest for at least 3 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result. You can loosely tent it with foil while resting to keep it warm.
💬 Let’s Stay Connected!
For daily recipes, kitchen tips, and exclusive content, follow me on:
👉 Facebook for behind-the-scenes & community fun
👉 Pinterest for visual inspiration & meal ideas
👉 X (Twitter) for quick tips & trending recipes
📲 Join the flavor journey, your next favorite recipe is just a follow away!
