Herb Crusted Pork Tenderloin

This post may contain affiliate links. Please read my privacy policy.

A pork tenderloin is a work horse for meals. There are so many possibilities and it can be used for a quick weeknight meal or be the star of a holiday dinner. This herb crusted pork tenderloin works well for either occasion because it is easy, flavorful, and looks stunning on a platter too.

For the holidays, we typically have a traditional turkey (check out my brining recipe) on Thanksgiving. For Friendsgiving and other holiday events though, we tend to want something a little different. This roast pork tenderloin is PERFECT for either a weeknight dinner (it really is easy to get to the table) but also looks stunning and works great for a gathering too.

Ingredients for Roasted Herb Pork Tenderloin

The most important ingredient for this recipe is, of course, a pork tenderloin. A tenderloin is juicier and more tender than just a pork loin. Be sure to remove the thin, shiny silver/white membrane from the outside of the meat before you start prepping this recipe.

• Fresh Herbs – This recipe uses parsley, rosemary, and thyme.
• Olive Oil
• Salt and Pepper
• Red Onion
• Vegetable or Chicken Broth
• Red Wine Vinegar
• Salted Butter

Essential Items for This Recipe

• Oven-Safe Skillet
• Mini Food Processor
• Meat Thermometer
• Large Cutting Board

How to Make Herb Roasted Pork Tenderloin

The full list of ingredients and step by step instructions can be found in the printable recipe card below. Here is a quick overview of how to make this delicious pork tenderloin recipe.

1. Combine the fresh herbs, olive oil, and salt and pepper in a food processor. (Note: You can use a mortar and pestle but it will take a longer to get a good herb paste.)
2. Create a paste.
3. Rub the herb paste all over the pork tenderloin.

1. Heat oil in a large, ovenproof skillet. Add pork tenderloin.
2. Sear the pork on all sides in the hot skillet. Transfer to the skillet to the oven and roast the pork until done (pork should be cooked to at least 140 degrees).

1. Heat oil in the pan. Add the red onions and cook until softened.
2. Add the broth, vinegar, rosemary, and pepper to the pan. Simmer until reduced by half.
3. Stir in butter until melted.
4. Strain solids out of the pan sauce (optional). I usually just remove the rosemary stalk and leave the onions in the sauce.

This roasted pork tenderloin with fresh herbs goes great with roasted vegetables, mashed potatoes, rice pilaf, or a salad. We love pairing sumac roasted carrots with it.

Don’t worry if you have some leftover pork. You can store leftovers in an airtight container in the refrigerator for up to three days. And the pork reheats perfectly in the air fryer. Cook it for 3-4 minutes at 360 degrees. The sauce won’t look as delicious when reheated but you can gently microwave it and enjoy it.

More Great Pork Recipes

• Pork Tenderloin with Creamy White Wine Sauce
• Walnut Crusted Pork Tenderloin
• Pork Banh Mi Tacos
• One Pan Pork Marsala
• Pork Crown Roast

Herb Crusted Pork Tenderloin

This Herb Crusted Pork Tenderloin is juicy, tender, and packed with the bold, aromatic flavors of fresh rosemary, thyme, and parsley.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Ingredients

Herb Paste for Tenderloin

• 3 tablespoons fresh parsley
• 2 tablespoons fresh rosemary
• 2 tablespoons olive oil
• ½ tablespoon fresh thyme
• 2 teaspoons kosher salt
• ½ teaspoon coarse ground pepper
• 1 ½-2 pounds pork tenderloin silver skin and excess fat trimmed.

For Searing

• 2 tablespoons olive oil

Sauce

• 1 tablespoons olive oil
• ¼ cup diced red onion
• ½ cup vegetable broth
• 2 tablespoons red wine vinegar
• 1 sprig rosemary
• ¼ teaspoon coarse ground pepper
• 4 tablespoons salted butter

Cook ModePrevent your screen from going dark

Instructions

• Preheat your oven to 375F.

Herb Paste and Tenderloin Prep

• In a small food processor, pulse the parsley, rosemary, olive oil, thyme, salt, and pepper together until a thick paste forms.
  3 tablespoons fresh parsley, 2 tablespoons fresh rosemary, 2 tablespoons olive oil, ½ tablespoon fresh thyme, 2 teaspoons kosher salt, ½ teaspoon coarse ground pepper
• Pat the tenderloin dry and rub the paste all over it. Tie with kitchen twine to hold it together if needed. A lot of times they will come in 2 smaller pieces.
  1 ½-2 pounds pork tenderloin

Cook the Tenderloin

• Heat an oven proof or cast iron skillet with 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shining, sear the tenderloin on all sides until browned. About 2-3 minutes per side.
  2 tablespoons olive oil
• Put the whole pan in the oven and bake for about 18-24 minutes or until the pork reads 145 F in the center.
• Transfer the pork to a plate or cutting board and tent loosely with foil. The Pork will continue cooking while it rests.

For the Sauce

• Set the skillet back on the stove over medium high heat and add the olive oil. Once heated add the red onion and sauté until tender, about 2-3 minutes.
  1 tablespoons olive oil, ¼ cup diced red onion
• Pour the broth, red wine vinegar, rosemary, and pepper into the pan and bring to a boil. Reduce heat to a simmer and cook until the sauce has reduced by about half.
  ½ cup vegetable broth, 2 tablespoons red wine vinegar, 1 sprig rosemary, ¼ teaspoon coarse ground pepper
• Stir in the butter and remove from the heat. Strain the sauce through a fine mesh strainer, if desired. If you don't strain the sauce, remove the rosemary sprig before serving.
  4 tablespoons salted butter

For Serving

• Slice the pork into 1- 1 ½ inch slices with sauce poured over top. Serve with your favorite veggies and mashed potatoes.

Notes

General Notes:

• There’s a shiny silver/white membrane on pork tenderloin. If you don’t remove this the pork won’t render right and the outside will be tough.
• Make sure to use a pork tenderloin and not just a pork loin roast. Tenderloin is much more tender and juicier.
• The larger your pork tenderloin is the longer it will take to cook in the oven. Use a meat thermometer and pull out at the right temperature (145 degrees) to make sure it’s as moist and tender as possible. 
• You can use a mortar and pestle to grind the herbs into a paste instead of using a food processor.
• I highly recommend using fresh herbs. If you use dried herbs use ¼ of the amount listed. You will not get a good paste this way though.

Storage and Reheating:

• Store leftovers in an airtight container for up to 3 days. For best reheating, heat in an air fryer at 360 for about 3-4 minutes.
• The sauce will not reheat as nicely as it may separate a bit but still taste good.
• The sauce will not freeze.
• Freeze meat in a freezer safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Calories: 268kcal | Carbohydrates: 1g | Protein: 16g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 896mg | Potassium: 330mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 492IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!