My Garlic Herb Baked Pork Tenderloin is an incredibly delicious restaurant-style dish that can be on your dinner table in under 45 minutes.
Seasoned with fresh garlic and herbs my pork recipe is perfect for a quick weeknight dinner or a fancy dinner party. It’s a delicious alternative to pork chops!
Seasoned with fresh garlic, cracked black pepper, sea salt (or kosher salt) and fresh herbs this pork roast comes out tender and juicy every time.
It’s an inexpensive and simple recipe that will wow your family and friends everytime you serve it.
What ingredients do I need to make Garlic Herb Baked Pork Tenderloin?
Let’s start by gathering the ingredients we need to make Garlic Herb Baked Pork Tenderloin. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make a garlic herb seasoning rub?
In a small bowl, combine the chopped garlic, basil, oregano, thyme, parsley, and sage. Set aside until needed.
How do I make Garlic Herb Baked Pork Tenderloin?
- Pat dry the pork tenderloins with paper towels and generously season the pork with sea salt and cracked black pepper. (allow them to come to room temperature before searing)
- Add olive oil to a large saute pan (or roasting pan) over medium-high heat. Allow the oil to get hot then carefully place the pork tenderloins in the pan. Sear each side of the roast until it gets a golden brown color.
- Transfer the seared pork to a foil-lined baking sheet.
- Coat the seared pork tenderloins with the garlic herb mixture.
- Place pats of butter on top of the pork roast.
- Bake the pork for about 25 minutes or until the meat reaches an internal temperature reaches 145 degrees F. (use a meat thermometer inserted into the thickest part of the tenderloin)
Remove the pork from the oven, tent the roast with foil, and allow to rest for 5-10 minutes before slicing to allow the juices to flow back into the pork.
Slice against the grain and serve immediately with mashed or roasted potatoes and your favorite green vegetable.
Recipe FAQ’s
Much like chicken, pork is mild-tasting meat that lends itself to any of your favorite herbs and seasonings. I used a blend of basil, oregano, sage, thyme and parsley which would work well on just about any type of meat.
Pork tenderloins are tender and don’t have a lot of fat so that means high cooking temperatures and short cooking times will yield the best results. The high temperature sears the meat, keeping the juices from cooking out of the meat. Don’t be tempted to overcook this delicious cut of pork.
More Pork Recipes You’ll Love!
Garlic Herb Baked Pork Tenderloin
Ingredients
- 2 lb pork tenderloin use two pork tenderloins for four people
- 2 tbsp extra virgin olive oil
- 2 tsp cracked black pepper
- 1 tbsp coarse sea salt
- 2 tbsp garlic chopped garlic
- 1 tbsp basil fresh
- 1 tbsp oregano fresh
- 1 tbsp thyme fresh
- 1 tbsp Italian parsley fresh
- 1 tbsp sage fresh
- 4 tbsp butter sliced into 4-6 pats
Instructions
- Preheat oven to 350 degrees.
- Line baking sheet with aluminum foil.
- In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
- Generously season meat with salt and pepper.
- In a large pan, heat oil until shimmery.
- Add to pan, and cook on all sides until dark golden brown.
- Transfer to baking sheet.
- Generously coat with herb mix.
- Place pats of butter on top of the pork.
- Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
- When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
- Slice against the grain and serve immediately.
- To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
- To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
- To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
Kathleen
Haven’t made any of your recipes, yet. But what to thank you for the delicious looking recipes and easy to follow directions. The pictures are a great help too. Can’t wait to make the herb crusted pork tenderloin. Thanks for sharing!!
Lisa
I made this for dinner today and it was OMG delicious and so easy to prepare.