Herb-Crusted Pork Tenderloin
- Brianne Thomas
- Jul 14
- 4 min read
Savory flavors of garlic and white wine, fresh herbs and lemon zest, with the juiciness of pork create a mouthwatering meal that will have everyone asking for the recipe!
Y’all know that life can get quite hectic around here, especially during the spring and summer months when we’re harvesting from our backyard garden or visiting the local farms to buy in bulk. In those busy times, it can be a challenge to stay on top of meal preparation and ensure that dinner is ready without a hitch. Fortunately, I’ve compiled a fantastic collection of quick 30-minute meals that allow me to whip up delicious dinners in no time at all. These recipes not only save me from the stress of last-minute cooking but also ensure that my family enjoys a satisfying meal together, even on the busiest of days. This Herb Crusted Pork Tenderloin is truly one of our favorites on a typical busy evening, but it’s also one of my favorites to prepare for guests!
Why You’ll Love This Herb-Crusted Pork Tenderloin Recipe
Easy. This dish has a couple of simple steps.
Quick. From start to finish, this dish is ready in about 30 minutes.
Minimal Ingredients. This dish uses a couple of pantry staples and lots of fresh herbs
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What’s The Difference Between Pork Tenderloin and Pork Loin?
Pork tenderloin is a slender and tender cut of meat and typically measures about 1.5 to 2 inches in diameter and around 10 inches long, which makes it considerably more tender than pork loin. Pork loin is wider, approximately 5 inches across, and generally has a firmer texture. Due to their distinct shapes and sizes, the cooking times for these two cuts differ significantly.
What To Serve With Herb-Crusted Pork Tenderloin
Herb-Crusted Pork Tenderloin pairs beautifully with a variety of sides:
Helpful Tips For Making Herb-Crusted Pork Loin
Herbs. A general rule for converting fresh herbs to dried herbs is to use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
Roasting Time. The actual time your pork loin will need in the oven will depend greatly on the thickness and overall weight. Use an internal thermometer to ensure a proper temperature of at least 145°F. The USDA updated the recommended safe cooking temperature for pork loin to 145 degrees a few years back. While this temperature allows the meat to retain a slight pink hue, which is completely safe, this may be off-putting. I prefer to cook it to an internal temperature of around 155 degrees for a more well-done result.
Resting Time. Allow the pork to rest for 5-10 minutes before slicing. This brief wait time helps the juices to redistribute, resulting in a tender and juicy roast.
Hungry For More Pork Entrees? Check out these family favorites!
Ingredients
1 ½ pounds pork tenderloin
2 Tablespoons olive oil
4 cloves garlic, minced
1 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh lemon thyme, chopped
1 Tablespoon fresh parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Dijon mustard
1/2 teaspoon lemon zest
2 Tablespoons unsalted butter
½ cup white wine or Chicken Stock
Directions
Preheat oven to 400°F.
In a small bowl, combine the 2 Tablespoons of olive oil, 4 cloves of minced garlic and 1 Tablespoon each of rosemary, thyme, and parsley, 1 teaspoon each of salt and pepper, 1 teaspoon of Dijon mustard, and ½ teaspoon lemon zest. Mix well to form a thick paste.
Pat the pork tenderloin dry with paper towels to remove any excess moisture.
Rub the olive oil and herb mixture evenly over the surface of the pork loin. Press gently to ensure the herbs stick well to the pork loin.
Heat a large oven-safe skillet over medium-high heat. Once hot, add 2 Tablespoons of unsalted butter and sear the pork tenderloin for 2-3 minutes on each side, or until a golden brown crust forms.
Add ½ cup white wine or chicken stock to deglaze the pan, scraping up any browned bits and herbs that may have fallen off. Carefully spoon the liquid over the pork a few times.
Transfer the seared pork tenderloin to the preheated oven and roast for 15-25 minutes, or until the internal temperature reaches at least 145°F (63°C). Use a meat thermometer to ensure accuracy. See helpful tips section regarding our temperature preference.
Once cooked, remove the pork tenderloin from the oven and let it rest for about 10 minutes
before slicing.
How To Store Herb-Crusted Pork Loin
Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days.
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