The savory, aromatic notes of an Herb Roasted Pork Tenderloin naturally call for sides that can stand up to its richness. I love serving it with a bright apple slaw and creamy mashed potatoes for a balanced, comforting plate. It’s the kind of meal that feels like a warm hug at the end of a long day, yet it’s deceptively simple to pull together. I learned the magic of a perfectly cooked pork tenderloin from my grandmother, who believed a great family dinner didn’t need to be complicated, just made with care.
This recipe for Herb Roasted Pork Tenderloin is my weeknight hero. It transforms a humble cut of meat into something truly special with just a handful of pantry staples. The secret is a fresh, juicy twist—a simple pan sauce made from the delicious browned bits left behind. It’s a technique that feels chef-y but is so easy, turning a simple roast into a complete, restaurant-worthy dish right in your own kitchen. If you’re looking for a reliable, flavorful centerpiece that works for both busy evenings and casual weekend gatherings, this is it. Simple ingredients, warm memories.
Table of Contents
Herb Roasted Pork Tenderloin
A simple yet elegant weeknight dinner featuring a juicy pork tenderloin coated in a garlic-herb paste and finished with a bright, buttery pan sauce. This recipe delivers restaurant-quality flavor with minimal effort and is ready in under 40 minutes.
Ingredients
- 1 (1.25 to 1.5 lb) pork tenderloin, trimmed of silver skin
- 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 Dijon mustard (optional)
- ½ cup low-sodium chicken broth
- ¼ cup dry white wine or additional broth
- 2 tablespoons unsalted butter, cold
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Pat pork tenderloin dry with paper towels and let sit at room temperature for 15-20 minutes.
- In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and Dijon mustard (if using) to form a paste. Rub paste all over the pork.
- Heat a large, oven-safe skillet over medium-high heat. Add a small drizzle of oil. Sear pork for 2-3 minutes per side until a golden-brown crust forms.
- Transfer skillet to preheated oven. Roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
- Remove skillet from oven. Transfer pork to a cutting board, tent loosely with foil, and let rest for 5-10 minutes.
- While pork rests, make the pan sauce. Place skillet back on stove over medium heat. Add wine (or broth) to deglaze, scraping up browned bits. Simmer 1 minute.
- Add chicken broth and simmer for 2-3 minutes until slightly reduced. Remove from heat.
- Stir in cold butter, lemon juice, and any juices from the resting pork until butter melts and sauce is glossy. Season with salt and pepper to taste.
- Slice pork, serve with pan sauce drizzled over the top.
Notes
Use an instant-read thermometer to avoid overcooking. Letting the pork rest is crucial for juiciness. For a dairy-free sauce, omit the butter or use a plant-based alternative. Leftovers are great in salads, sandwiches, or grain bowls.
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 0
- Sodium: 450
- Fat: 17
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 30
- Cholesterol: 95
Ingredients List
Herb Roasted Pork Tenderloin starts with a short, simple list. You likely have most of this in your pantry right now.
- 1 (1.25 to 1.5 lb) pork tenderloin, trimmed of silver skin
- 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 Dijon mustard (optional, for extra depth)
For the Fresh, Juicy Twist (Pan Sauce):
- ½ cup low-sodium chicken broth
- ¼ cup dry white wine (like Sauvignon Blanc) or additional broth
- 2 tablespoons unsalted butter, cold
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Smart Swaps:
- Herbs: No fresh herbs? Use 1 teaspoon each of dried rosemary and thyme. The flavor will be more muted, so add them to the oil to help them bloom.
- Wine: Omit the wine and use all chicken broth. For a different flavor, a splash of apple cider vinegar works beautifully.
- Dairy-Free: Skip the butter in the sauce or use a plant-based alternative. The sauce will be thinner but still flavorful.
Timing
This Herb Roasted Pork Tenderloin is famously quick, making it a fantastic alternative to longer-cooking meals.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes (plus 5-10 minutes resting)
That’s about 50% faster than many traditional roasted chicken dinner recipes, and it’s on the table in roughly the same time it takes to bake a sheet pan of veggies. Regular kitchen, regular time, great results.
Step-by-Step Instructions
Follow these simple steps for a perfectly juicy and flavorful Herb Roasted Pork Tenderloin every single time.
- Prep the Pork and Oven. Pat the pork tenderloin completely dry with paper towels. This is crucial for a good sear. Let it sit at room temperature for about 15-20 minutes while you preheat your oven to 400°F (200°C).
- Make the Herb Paste. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and Dijon mustard (if using). Stir into a fragrant paste.
- Season Generously. Rub the herb paste all over the pork tenderloin, coating every side. Don’t be shy—this is your flavor layer.
- Sear to Perfection. Heat a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Add a tiny drizzle of oil. Once hot, carefully place the pork in the skillet. Sear for 2-3 minutes per side, until you have a beautiful golden-brown crust. This step locks in the juices.
- Roast. 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). This is the safe temperature for juicy, slightly pink pork.
- Rest the Meat. Remove the skillet from the oven (carefully—the handle is hot!). Transfer the pork to a cutting board and tent loosely with foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring every slice is moist.
- Create the Pan Sauce. While the pork rests, make your sauce. Place the skillet back on the stove over medium heat. Pour in the white wine (or broth) to deglaze the pan, scraping up all those delicious browned bits with a wooden spoon. Let it simmer for 1 minute. Add the chicken broth and simmer for another 2-3 minutes until slightly reduced. Remove from heat and stir in the cold butter, lemon juice, and any accumulated juices from the resting pork. Stir until the butter melts and the sauce becomes glossy. Taste and adjust seasoning.
Nutritional Information
Per serving (based on 4 servings):
- Calories: ~290
- Protein: 30g
- Carbohydrates: 2g
- Fat: 17g (Saturated Fat: 6g)
- Key Nutrients: Excellent source of Vitamin B6, Niacin (B3), Selenium, and Zinc.
Pork tenderloin is one of the leanest cuts of meat, making this Herb Roasted Pork Tenderloin a fantastic foundation for a balanced health dinner. The herbs add not just flavor but antioxidants, while the pan sauce, though rich, is used sparingly to add maximum flavor without excessive calories.
Equipment Needed
You don’t need anything fancy for this Herb Roasted Pork Tenderloin. A regular kitchen setup works perfectly.
- A large, oven-safe skillet (12-inch cast iron or stainless steel is ideal)
- Cutting board
- Sharp knife (for trimming and slicing)
- Small bowl for mixing herbs
- Instant-read meat thermometer (the most important tool for perfect doneness!)
- Tongs
- Measuring spoons
Why You’ll Love This Recipe
This Herb Roasted Pork Tenderloin recipe earns a permanent spot in your dinner rotation for so many reasons.
- Weeknight Fast, Weekend Fancy. It’s elegant enough for company but simple enough for a Tuesday. The whole process is under 40 minutes.
- Lean and Flavor-Packed. You get a protein-rich, satisfying meal that doesn’t feel heavy. It’s a wonderful centerpiece for a health dinner that doesn’t sacrifice taste.
- The Sauce Makes the Meal. That simple pan sauce is a game-changer. It feels luxurious and ties the whole dish together, showcasing the “fresh, juicy twist” promised in the title.
- Endlessly Adaptable. The herb profile can change with the seasons. Try it with sage and oregano in the fall, or tarragon and chives in the spring.
- Leftovers are Amazing. Sliced cold on salads, warmed in sandwiches, or chopped into grain bowls—this pork is just as good the next day.
Healthier Alternatives for the Recipe
This Herb Roasted Pork Tenderloin is already quite healthy, but you can easily tweak it to fit specific dietary needs.
- Lower Sodium: Use a salt-free herb blend and low-sodium broth. The fresh herbs and garlic provide tons of flavor on their own.
- Dairy-Free: As noted, omit the butter in the pan sauce. A teaspoon of olive oil stirred in at the end can provide a little richness.
- Whole30/Paleo: Ensure your mustard is compliant, use ghee instead of butter, and swap the wine for additional broth or a splash of vinegar.
- Higher Protein/Lower Carb: This dish is naturally high in protein and low in carbs. Serve it over cauliflower mash or with a big side of roasted green beans instead of potatoes.
Serving Suggestions
A perfectly cooked Herb Roasted Pork Tenderloin deserves great company on the plate.
- Classic Comfort: Serve with creamy mashed potatoes (to soak up that glorious sauce) and simple steamed green beans or roasted carrots.
- Bright & Fresh: Pair with the apple slaw mentioned in the intro, or a simple arugula salad with a lemon vinaigrette. The acidity cuts through the richness beautifully.
- Seasonal Twists: In summer, serve with grilled peaches or a tomato-cucumber salad. In cooler months, roasted sweet potatoes or Brussels sprouts are perfect.
- For a Feast: This pork makes a fantastic holiday alternative to ham or turkey. Surround it with scalloped potatoes, honey-glazed carrots, and dinner rolls.
- Leftover Magic: Thinly slice the leftover Herb Roasted Pork Tenderloin and use it in wraps, on top of pizzas, or chopped into a hearty soup. It would be delicious in a riff on spring rolls, wrapped in rice paper with veggies and herbs for a fresh lunch.
Common Mistakes to Avoid
A few simple tips will guarantee your Herb Roasted Pork Tenderloin turns out perfectly juicy every time.
- Skipping the Sear. That initial sear in the hot skillet creates the flavorful crust (the Maillard reaction) that makes this dish so good. Don’t rush it or skip it.
- Overcooking. This is the #1 mistake. Pork tenderloin is very lean and dries out quickly. Use a thermometer. Pull it at 145°F and let carryover cooking do the rest. Trust the number, not the clock.
- Not Letting it Rest. Slicing immediately sends all the precious juices running onto the cutting board. Letting it rest for 5-10 minutes ensures those juices stay in the meat.
- Using a Flimsy Skillet. An oven-safe skillet is non-negotiable for transferring from stovetop to oven. If you only have a non-oven-safe pan, you’ll need to sear the pork and then transfer it to a baking dish for roasting, which is less ideal for making the pan sauce.
- Boiling the Sauce. When making the pan sauce, keep it at a gentle simmer. A rolling boil can make it evaporate too quickly or become bitter.
Storing Tips for the Recipe
This Herb Roasted Pork Tenderloin stores and reheats wonderfully, making it a great meal prep option.
- Refrigerating: Store leftover sliced or whole pork in an airtight container for up to 4 days. Store the pan sauce separately.
- Freezing: Wrap the cooled, cooked pork tenderloin tightly in plastic wrap and then foil, or place in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: The texture of the thawed pork is best used in soups, casseroles, or sandwiches rather than served as a main slice.
- Reheating: The key is gentle heat to prevent drying out. Place slices in a baking dish with a splash of broth or water, cover with foil, and warm in a 300°F oven until heated through. You can also reheat slices gently in the microwave at 50% power.
Conclusion
This Herb Roasted Pork Tenderloin with its fresh, juicy pan sauce is the epitome of what I love about home cooking: maximum flavor with minimal fuss. It’s a reliable, elegant, and deeply satisfying dish that proves a great meal doesn’t have to be complicated. Whether you’re cooking for your family on a weeknight or hosting a few friends, this recipe delivers comfort and joy on a plate.
I hope it becomes a trusted favorite in your kitchen, just like my Crockpot BBQ Pulled Pork is for lazy Sundays or my Slow Cooker Honey Garlic Chicken is for those can’t-even-think-about-cooking days. They all share that same goal: food that feels like home, made easy.
Give this Herb Roasted Pork Tenderloin a try this week. I’d love to hear how it turned out for you! Leave a comment below or share your creation and tag @HarmonyMeal. Happy cooking.
FAQs about Herb Roasted Pork Tenderloin
What temperature should pork tenderloin be cooked to?
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 accurate doneness.
How do you keep pork tenderloin from drying out when roasting?
To prevent pork tenderloin from drying out, sear it briefly on all sides before roasting to lock in juices. Roasting at a higher temperature initially and then reducing it can also help. Basting with pan juices or using a marinade can add moisture. Avoid overcooking!
What herbs go well with pork tenderloin?
Many herbs complement pork tenderloin, including rosemary, thyme, sage, oregano, parsley, and garlic. You can use a single herb or a blend for a more complex flavor.
How long do you cook a 2lb pork tenderloin?
A 2lb pork tenderloin typically takes about 20-30 minutes to cook at 400°F (200°C), but always check the internal temperature with a meat thermometer to ensure it reaches 145°F (63°C). Cooking time varies depending on oven and the thickness of the tenderloin.
Should I cover pork tenderloin when roasting?
It’s generally not necessary to cover pork tenderloin while roasting. Roasting uncovered allows the surface to brown nicely. However, if it starts to brown too quickly, you can loosely tent it with foil.
What is the difference between pork loin and pork tenderloin?
Pork loin and pork tenderloin are two different cuts of meat. Pork loin is a wider, thicker cut that can be bone-in or boneless, and it’s generally tougher than tenderloin. Pork tenderloin is a long, thin, boneless cut that is very lean and tender.
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