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I originally made this recipe with a smaller piece of a pork loin, but have revised it to use pork tenderloin.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!
is brine pork lion or white chicken the best way to keep it juicy? if you were to brine 70.lb of pork at one time would the ingredients in brine still be for every 2 quart of water 1/4 cup salt and 1/4 cup sugar?
I love this recipe and it is definitely one of my go-to’s. This is what I make when I want to make something tasty without actually doing much “cooking”. If there are leftovers, they don’t last long. I usually half or quarter some red potatoes and put them in at the same time. If I’m feeling fancy I’ll add some onion and a spicy mustard ( or Dijon) and honey mixture to the potatoes. The meat and potato combo seems to usually be a hit with the men folk.
Thank you so much for this recipe! I am not a phenomenal cook, and I somehow forgot to season the pork with salt… but nonetheless, it was very tasty. Please, keep helping us novice cooks!
This was phenomenal for our New Year’s Day pork! Seriously easy, too. A definite keeper!
Is it best to wrap the pork in the foil or just sit it on the foil?
Just sit it on the foil. If you wrap it the steam will be trapped and the herb crust will not be the same.
Really great recipe, I will definitely make this again! I used pork tenderloin instead, and it was delish served with some roasted asparagus, yum!!!
I made this a few days ago and it was great! The only dry herb I had was dry basil but my rosemary and thyme were fresh. I served this with some wild rice and roasted vegetables, delish!
I’m really looking forward to make this for my girlfriend’s birthday next weekend, but I’m really afraid that the pork is going to turn out dry. Any tips on how to keep it moist?
The oil and herb coating really helps keep it moist, but I think most of all you don’t want to over cook it. So, if you can, get a little $5 meat thermometer and make sure to check it for doneness and don’t go overboard. (it’s a pretty fail safe recipe, hard to mess up. :) )
Am cooking this one as I speak…maybe it’s just me, but, every time I cook meat to the correct temp, especially pork, it always is under done…I always have to add cooking time…is it me?
It could be. Ovens temperature vary much more than we’d like to think. Some people buy separate thermometers to place in their oven so they can properly gauge the temperature because the actual temperature can sometimes be very different from the set temperature. The size and shape of your meat will also affect cooking time.
I made this for dinner tonight with some roasted asparagus. It was amazing and so incredibly easy! I can’t wait to have the leftovers for lunch tomorrow :)
Though the rub was delicious, I thought it turned out too dry with the pork loin. I used tenderloin the next time and it was sooo good! Worth the extra money!
Beth- you are my culinary hero. This was absolutely delicious, and could not have been easier. Your recipes make me look good! :D
awesome recipe, thanks so much for the details and I really like the pictures along the way of the recipe and how it should look!
I added a 1/4 teaspoon of smoked Paprika and 4-6 drops of liquid smoke sauce to the paste mixture. I decreased the oven temp to 400 degrees. It came out incredible!
Gorgeous photos! I am going to try this recipe only with fresh herbs and allowing it to marinade over night. I hope it turns out as beautifully as yours!