Herb Crusted Pork Tenderloin

For a Sunday night roast, I decided to make pork tenderloin! Its fairly inexpensive and not too difficult to prepare. Just slather on some delicious goodies and bake :). I used a 1 pound pork tenderloin since I was only feeding 3 people. It turned out beautifully tender. The herb crust was absolutely delicious! I loved this.

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Herb Crusted Pork Tenderloin

Ingredients:

  • 1 boneless pork tenderloin, with fat left on (I used a 1 pounder)
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh thyme leaves
  • 2 teaspoons fresh basil leaves
  • 2 teaspoons minced fresh rosemary
  • Directions:

    Preheat oven to 425 degrees F.

    Place the pork loin on a shallow roasting pan. Combine the ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

    Roast for 25-30 minutes, depending on the weight of the pork. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 5-10 minutes before carving. It will continue to cook while it rests.

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    9 Responses to “Herb Crusted Pork Tenderloin”

    1. #
      1
      Carmen — April 21, 2009 at 1:05 pm

      That looks absolutely delicious! A double bonus too being so quick + easy to make!

    2. #
      2
      Tessa — April 24, 2009 at 4:32 am

      Thank you! Big pieces of meat can be intimidating but this recipe is super simple and it came out perfectly cooked!

    3. #
      3
      Kevin — April 26, 2009 at 8:21 pm

      That pork looks really good all crusted in herbs like that!

    4. #
      4
      Tessa — April 27, 2009 at 3:32 am

      Thanks Kevin! I’m in love with herbs :)

    5. #
      5
      Ulla — April 29, 2009 at 7:25 pm

      that looks so good! love it!:)

    6. #
      6
      Tessa — April 30, 2009 at 3:02 am

      Thank you!!

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      7
      Beachhaus — December 2, 2009 at 3:16 am

      Tastes even better! Tried it myself this evening, but with half the salt! It was just devine. I added a home made red wine sauce and just FANTASTIC!!!

    8. #
      8
      JMCD — September 29, 2011 at 4:49 pm

      i want to try this! did you use a
      pork loin roast or a pork tenderloin.
      it would make a diffence.

    9. #
      9
      Tessa — September 29, 2011 at 5:08 pm

      Pork tenderloin!

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