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Incredibly juicy and tender pork tenderloin with a savory, aromatic crust of garlic and dried herbs. This elegant main dish is surprisingly easy to make and is ready in under 40 minutes, perfect for a weeknight dinner or special occasion.
Preheat oven and prepare the herb rub
Season the pork tenderloin
Sear the tenderloin
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Incredibly juicy and tender pork tenderloin with a savory, aromatic crust of garlic and dried herbs. This elegant main dish is surprisingly easy to make and is ready in under 40 minutes, perfect for a weeknight dinner or special occasion.
This american recipe takes 33 minutes to prepare and yields 4 servings. At 274.78 calories per serving with 36.07g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Roast the pork in the oven
Rest and slice the pork
Reduce the olive oil used for searing to 2 teaspoons and use a non-stick skillet to minimize added fats.
This recipe is naturally low-carb. Serve with steamed green beans, cauliflower mash, or a side salad to keep the meal keto-friendly.
If you're short on time, you can skip the searing step and place the pork directly into the oven. It will be less crusty but still delicious. Add 5-7 minutes to the roasting time.
Pork tenderloin is one of the leanest cuts of pork, providing high-quality protein essential for muscle building, repair, and overall body function.
This dish is a great source of B vitamins, particularly thiamin (B1) and niacin (B3), which are crucial for converting food into energy.
Pork is rich in important minerals like selenium, a powerful antioxidant, and zinc, which supports immune function and cell growth.
Yes, it is a very healthy option. Pork tenderloin is a lean cut of meat, high in protein and low in fat. Roasting is a healthy cooking method that doesn't require much oil.
A standard 120g serving of this Herb-Roasted Pork Tenderloin has approximately 250-300 calories, primarily from the protein in the pork.
The USDA recommends cooking pork tenderloin to an internal temperature of 145°F (63°C), followed by a 3-minute rest. This will result in a juicy, tender, and slightly pink center, which is perfectly safe to eat.
Absolutely! If using fresh herbs, a general rule is to use three times the amount of dried herbs. Chop them finely and mix them into the rub.
Store leftover sliced pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or in the microwave at 50% power to prevent it from drying out.
