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I originally made this recipe with a smaller piece of a pork loin, but have revised it to use pork tenderloin.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!
Holy smokes!!!! I made this tonight and it was absolutely amazing!!!! My 6 year old even liked it and she doesn’t like “spices”. This will definitely be put into the monthly routine. Thank you so much for all you do!!!
There’s a big difference between a loin and a tenderloin. Make sure you know what you have, or buy what your recipe is for! Tenderloin-marinade, cook for 30 minutes or so, good and done. Loin, not so much, tough, longer to cook and less flavor! Make sure your meat and your recipe match.
Making this tonight with a rice medley and zuchinni.
Excellent receipe. Very flavorful.
Did not have a fennel bulb so used seed which I combined with other soices nd ground in a morter.
Thank you.
I made this one evening when my parents were over for a visit, and they loved it! My mom is kind of picky, so I was very pleased with her reaction…she’s even made it herself since then. I served it with the Oven Roasted Autumn Medley recipe sans sausage, as a side, and everyone really enjoyed that, too. Total success!
I’ve gotten really sick of chicken, so I decided to splurge a little and go for this. Wow, it was amazing! It was really juicy and flavorful! It smelled so good in the oven, I could barely wait. I discovered your blog last summer and I’ve loved everything I’ve made!
Sorry for the double post
I love this recipe! I want to make this for my family but one of my family member’s is allergic to rosemary. What would to recommend as a substitute?
Oregano would also be quite nice with basil and thyme. :)
I think this recipe sounds easy and delicious..but I did have one question?? When this is in the oven is the meat wrapped up in the tin foil or is it left uncovered?
Uncovered. :) The foil just makes clean up easy.
Hi Beth,
This recipe looks delicious! I have never had any issues with your recipes…they are always a hit! I recently purchased some pork labeled as ‘pork loin roast’ (boneless). I think that this is probably different than what you are using, since mine is just shy of 5 pounds. I really want to make this for recipe for my husband’s birthday in a few days. Do you think I should double the ingredients for the herb crust since yours was only 2.5 lbs? Also, the recipes I’ve seen call for temps for pork loin roast to be about 350-375. Should I lower the temp to that? Thanks for any help you can give!
Yes, I would both double the herb coating and lower the temperature. Since the piece of meat is bigger, you’ll need a lower temperature to heat it through without overcooking the outer portions. :)
Thanks! I doubled it and am cooking it at 325 (Betty Crocker website suggested the temp!) for about two hours. It already smells amazing, I can’t wait to surprise my husband with it! Thanks for helping us splurge a little on our tight budget.
Pork is the one thing you should not purchase for cheap at a grocery store. Look up the horrific practices in the pork industry in the south (mostly in the Carolinas). It’s not only unhealthy, it’s toxic to the environment.
Buy pork from your local farmer’s market or from a responsible distributor only. It’s worth the small extra cost!!!
Yes, I’ve recently made that a new goal going forward. :)
Hi! Does the meat thermometer go into the oven too (inserted in meat)? Or, do you do insert it after the meat comes out of the oven? :}
Great question! You definitely want to take the meat out of the oven before inserting the thermometer, or else the hot air will affect the reading.
Always a favorite here! Impresses company, too. Delicious with green beans sautéed with garlic and bacon fat and a fresh green salad on the side.
Could you drizzle red potatoes w olive oil and cook them with the pork in the same pan?
Probably! Take advantage of that hot oven. :)
Cooked this last night. Surprisingly easy and super delicious. I used my magic Bullet to blend the spices together (protip: use the criss cross blades, not the single). I have tried two of your recipes, and I am 2 for 2. Looking at what to cook tonight…