Herbed Pork Tenderloin
Elevate your dinner table with this Herbed Pork Tenderloin recipe, a perfect blend of savory, zesty, and aromatic flavors. This tender, juicy pork is expertly seasoned with a fragrant marinade of fresh rosemary, thyme, minced garlic, olive oil, and a hint of bright lemon juice, then seared to golden perfection before being oven-roasted to lock in its natural juices. Requiring just 15 minutes of prep time and ready in under 45 minutes, it’s an ideal choice for both weeknight dinners and special occasions. Serve this herb-infused pork with your favorite sides, like roasted vegetables or creamy mashed potatoes, for a flavorful, elegant meal that’s sure to impress. This easy-to-follow recipe highlights simple ingredients and techniques, making it accessible for cooks of all skill levels. Keywords: Herbed Pork Tenderloin, easy pork recipe, oven-roasted pork, fresh herbs, quick dinner ideas.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 3 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess silver skin or fat from the pork tenderloin and pat it dry with paper towels.
Finely chop the fresh rosemary and thyme.
Peel and mince the garlic cloves.
In a small bowl, combine the olive oil, chopped rosemary, chopped thyme, minced garlic, salt, black pepper, and lemon juice to form a marinade.
Rub the herb marinade all over the pork tenderloin, ensuring it is evenly coated.
Heat a large oven-safe skillet over medium-high heat. Once hot, add the pork tenderloin and sear on all sides (about 2 minutes per side) until browned.
Transfer the skillet with the pork tenderloin to the preheated oven.
Roast the pork tenderloin in the oven for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and tent the pork tenderloin loosely with aluminum foil. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloin into 1/2-inch thick medallions and serve warm. Optionally, garnish with additional fresh herbs.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 1.4 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
