If you haven’t quite honed your kitchen skills, but still need a recipe to impress, this Herb Roasted Pork Tenderloin is for you. It’s ridiculously simple and pretty much fool proof. Just mix up some garlic, herbs, and oil, smear it on the pork, and throw it in the oven. THE END. It’s really that easy.
What Herbs Go Best with Pork?
Pork is a very mild meat, like chicken, so it goes well with a wide variety of herbs and spices. The blend I used in this recipe is a classic mix of basil, thyme, and rosemary that can be used as an all-purpose meat seasoning (chicken, beef, anything). I added a little garlic to give the mix “body” and a little black pepper to make it pop. If you want to kick it up another notch, you can even add a little bit of crushed red pepper.
Salt is also a very important component of the seasoning for this pork. Without the proper amount of salt, you will not be able to taste the full flavor of the herbs. So don’t skip the salt!
How Do I Know the Pork Tenderloin is Done?
Cooking meat can be tricky. Every cut is a slightly different size and requires a slightly different amount of cooking time. Using an instant read meat thermometer is the best way to take the guesswork out of cooking meat, and it’s one of the first tools you should purchase for your kitchen. I currently use this digital thermometer, which is very affordable.
To test the pork tenderloin for doneness, insert your digital thermometer in the thickest part of the tenderloin. The temperature should read at least 145ºF, although I prefer my tenderloin cooked to about 155ºF (don’t judge). You can read more about safe cooking temperatures for pork here.
What Cut of Pork is Best for This Recipe?
I originally made this recipe with a smaller piece of a pork loin, but have revised it to use pork tenderloin. Although they have similar names, they’re actually two different muscles and are quite different. Pork loins are quite large and a bit more tough than the small, delicate tenderloin muscle. I definitely prefer the pork tenderloin for this recipe. If you do happen to use a pork loin, be aware that if it is larger than 1.5 lbs., which most are, it will require a longer cook time (and probably more herb rub).
Pork tenderloins are often sold in packs of two. You can either double this recipe (just make sure the two cuts of meat are not overcrowded in the dish), or freeze one tenderloin for the next time you’d like this for dinner!
I garnished with a little fresh parsley and served with my Balsamic Roasted Vegetables. You could also make some balsamic glaze to drizzle over top! This pork would also go great with something like Baked Barley with Mushrooms, Wild Rice Pilaf, or Parmesan Risotto on the side.
Herb Roasted Pork Tenderloin
Servings 4Ingredients
- 2 cloves garlic ($0.16)
- 1 tsp dried basil ($0.10)
- 1 tsp dried thyme ($0.10)
- 1 tsp dried rosemary ($0.10)
- freshly cracked black pepper ($0.05)
- 1/2 tsp salt ($0.02)
- 2 Tbsp olive oil ($0.32)
- 1.33 lbs. pork tenderloin ($4.68)
Instructions
- Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine.
- Place the pork tenderloin on a baking sheet or baking dish. Rub the oil and herb mix over the entire surface of the pork, including the underside.
- Place the baking dish in the preheated oven and roast the pork for about 35 minutes, or until the internal temperature reads at least 145ºF. Allow the pork to rest at room temperature for 10 minutes before slicing and serving.
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Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Herb Roasted Pork Tenderloin – Step By Step Photos
Preheat the oven to 400ºF. Mince two cloves of garlic. Add 1 tsp dried basil, 1 tsp dried thyme, and 1 tsp dried rosemary to a small bowl. Use your hands to kind of crush the herbs. Add the minced garlic, 2 Tbsp olive oil, 1/2 tsp salt, and some freshly cracked black pepper to the bowl with the herbs and stir to combine.
Place a 1.3-1.5 lb. pork tenderloin in a baking dish or on a baking sheet and rub the garlic herb oil mixture over the entire surface.
Roast the pork in the preheated oven for about 35 minutes, or until the internal temperature reaches 145ºF (I prefer it at about 155ºF). Roasting times will vary with the size of your pork tenderloin and your oven, so for best results use a meat thermometer.
Let the pork rest at room temperature for about 10 minutes before slicing and serving (this will help keep it moist).
So juicy and herby and delicious!
beth – this was great! another superb recipet
I made this with top round beef and did a London Broil type dish and it was WONDERFUL! So full of flavor.
Made this for my boyfriend and mom’s birthdays and they LOVED it. Such a simple, foolproof recipe that turned out excellently! I served it with fettuccine alfredo and it was possibly the best meal I’ve ever made :)
This is great. I added a little Dijon, honey and chile flakes to the rub, and while the roast was resting I deglazed the roasting pan with some white wine to make a sauce. I also added the leftover rub and a little more dijon to the sauce.
One of the simplest most tasty recipes out there.
I made this last night and it was great. My pork loin was like 4 lbs so it had to bake a bit longer but once cooked it was great!
How long did yours take to cook? Thinking of doing this with a just shy of 5 lb. roast.
I tried this recipe with pork chops instead of a pork loin, mainly because my grocery store only carried pork tenderloins. Woah $$!! I was giddy at how simple and fast it was, along with my herb garden being put to use again (hello fresh parsley, rosemary and chives!).
It tasted absolutely delicious. Thanks for putting up such great recipe ideas that I’ve no choice *but* to try them at home – money and health savings. :)
Deliciouso! :)
Deliciouso! :)
I make this at least once every two weeks. We freakin love it!
I’m a newlywed and just discovered this blog. Thank you so much! I love it! I can’t wait to try these recipes! -Natalie
Will – That’s how I did it :)
Do you have any tips on how to store/reheat leftovers for this? Just tupperware and microwave I would assume..
pesto is simple. and I am a klutz in the kitchen though this blog is boosting my confidence with every recipe. this will be number three and is smelling up my house right now. in a very good way…thanks a spicy ton for all your good work here.
I’ve been following your column and trying your recipes for so long but this is my first comment.
First of all: THANK YOU! I wish you still lived in Charlotte so we could meet in person — I’m still there.
And secondly, I made this for company on Sunday and it was the best thing I ever put in my mouth. I don’t care for basil, it tastes bitter to me especially the dried stuff, so I subbed in cardamom. Not in everybody’s budget, I realize, but OH. SO. GOOD. Next time I might try nutmeg instead. I’ve used nutmeg in the cornmeal and flour coating with herbs & spices that I put on pork tenderloin when I shallow pan-fry it and it comes out all crispy and flavorful. The warmth of the nutmeg just seems to bring out the sweetness of the pork for me. Trained Chef Miss Maura in Charlotte, NC
This looks so easy, and I like that you can reuse it with different meats to make completely different meals. I will definitely have to try it!
Also, I really enjoy the step-by-step pictures. I am such a visual person and the photos helps soo much!