Delicious herbs are rubbed into the meat to make this herb crusted pork tenderloin so delicious and flavorful. It’s easy to make and roasted to perfection in the oven with tender and juicy results.
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Easy Herb Pork Tenderloin
Roasted pork tenderloin has been a long time favorite at our house. It’s a simple comfort meal that the whole family can always agree on. In this recipe I used this dry rub for pork tenderloin, which gave the meat a flavorful herb crusted exterior while keeping the inside moist and tender. It was so delicious!
This dish looks beautiful yet it’s quite easy to make in under an hour. While I love a grilled pork chop or slow cooker ribs in the summer, this easy pot roast in the winter or beef tenderloin in the spring, year-round pork tenderloin or my baked pork chops recipe are two of my absolute favorite meals and are both easy enough for a family weeknight meal, and fancy enough for company.
If you’re not one to want to serve oven roasted turkey or baked ham for Christmas dinner or any holiday meal, try this recipe for herb roasted pork tenderloin. It would be the perfect star of your meal served alongside creamy mashed potatoes, green beans and fresh homemade dinner rolls. Yum!
Why This Recipe Works
- Restaurant quality: It’s so easy to make yet tastes like you ordered it at a fancy restaurant!
- Tender results: You can cut the pork easily with a fork, it’s so tender and flavorful.
- Weeknight meal: It’s ready in only 45 minutes, perfect for an easy weeknight dinner.
- Versatile: The savory herbs pair well with just about anything from twice baked potatoes to roasted broccoli and cauliflower.
Find the full printable recipe with specific measurements below.
- Pork tenderloin: At least 2 pounds.
- Poultry seasoning: Any dry rub of choice can be used.
- Garlic powder: I prefer garlic powder as I can rub it on the pork, but fresh garlic could be used.
- Salt and pepper: To season and taste.
- Olive oil: Any high heat oil can be used.
Pork Loin vs. Pork Tenderloin
While they both share the name pork they are two entirely different cuts of meat!
Pork tenderloin is a slender cut of meat that is much more tender than a pork loin. It is about 10 inches in length and about 1 1/2 to 2 inches thick.
Pork loin on the other hand is wider at about 5 inches and is a bit tougher cut of meat than the tenderloin. Due to its larger shape and size, a pork loin needs to cook much longer normally over an hour.
How to Cook Herb Crusted Pork Tenderloin
Rubbing herbs on the meat before searing is a quick way to permeate immense flavor into the pork tenderloin, while keeping it super tender and delicious.
- Trim tenderloin: Trim silvery skin from pork. Pat dry with paper towels.
- Rub seasoning on meat: Mix seasonings together in a small dish then rub into the meat. Then heat olive oil in a large, oven-safe skillet. Pan sear tenderloin for two minutes per side, then slide the skillet into the oven.
- Oven roast: Roast for 18 minutes at 425°F, or until the internal temperature reaches 145°F. Remove from the oven and spoon some of the juice over top then tent with foil.
- Slice and serve: After your meat has rested for at least 5 minutes to allow the juices to settle back into the meat, slice it into 1/2 inch thick slices and serve while hot.
Tips for Roasting Pork Tenderloin
- Trim the meat. Pork tenderloin is naturally a very low-fat meat, so there isn’t much to trim. But there is a thin, silvery looking skin that you want to find and trim off, because it tends to get a bit tough when it cooks.
- Sear the tenderloin. A cast iron skillet isn’t a must, but it definitely gives the best sear. If you don’t have a cast iron, stainless steel would be my next choice. Just be sure to use an oven-safe skillet since we’ll be transferring the meat from the stove to the oven after the exterior is seared in olive oil.
- Use a meat thermometer. A meat thermometer is the most accurate way to tell if the pork is cooked through as well as to make sure it does not overcook and turn dry. Once the internal temperature reads 145°F, the pork is ready.
- Let rest before slicing. After roasting the pork, remove the pan from the oven and tent with foil to give the meat time to rest (about 5-10 minutes). Tenting is just lightly covering with foil, in essence, making a “tent” shape with the foil so the steam can escape. This will keep the pork nice and juicy. Then slice into 1/2 inch medallions.
Favorite Sides for Serving
- Garlic mashed red potatoes
- Oven roasted vegetables
- Homemade mac and cheese
- Roasted potatoes and carrots
- Parmesan roasted broccoli
- Easy rice pilaf
- Lion house rolls
After rubbing the herbs into the meat, I like to let the meat rest for at least 15 minutes before searing (or longer in the refrigerator). The longer the rub rests on the meat, the more flavor the meat will have.
I like using this dry rub for pork tenderloin that’s made with a simple mixture of 4 ingredients: garlic powder, poultry seasoning, salt and pepper.
However feel free to get creative with the herbs and spices you use. Italian seasoning, fresh parsley, fresh thyme, fennel seed and fresh rosemary are just a few flavorful options that would add tremendous flavor to the pork.
For this recipe you should cook your tenderloin uncovered in the oven. After you remove it from the oven, covering it with foil allows the juices to lock into the meat for tender results.
Store in an airtight container in the refrigerator for 2-3 days. Use leftovers to make a sandwich or add to pasta.
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Herb Crusted Pork Tenderloin
- 2 pounds pork tenderloin
- 1-2 teaspoons poultry seasoning , or dry rub of choice
- 1 teaspoon Kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 Tablespoon olive oil
- Preheat oven to 425°F. Trim silvery skin from pork. Pat dry with paper towels.
- Mix seasonings together in a small dish.
- Rub seasonings into the meat. Then heat olive oil in a large, oven-safe skillet. Sear tenderloin for two minutes per side, then slide the skillet into the oven.
- Roast for 18 minutes, or until the internal temperature reaches 145°F. Remove from the oven and spoon some of the juice over top. Tent with foil and allow to rest for 5 minutes.
- Slice into 1/2 inch thick slices. Serve while hot.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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