Herb-Crusted Pork Tenderloin – Oven-Roasted Juicy Pork with Garlic and Herbs

This pork tenderloin features a flavorful herb crust and tender meat, inspired by European cooking. High in protein and B vitamins, it provides a lean, nutritious option. Contains garlic and herbs; ensure no allergies before serving. Ideal for healthy dinners or meal prep.

Ingredients (serves 4):

500 g pork tenderloin
2 cloves garlic, minced
1 tsp rosemary
1 tsp thyme
1 tbsp olive oil
Salt and pepper to taste
Optional: Dijon mustard for extra crust

Equipment Needed:

Roasting pan
Knife and cutting board
Meat thermometer
Mixing bowl
Basting brush

Time: Prep 10 min | Cook 30 min

Step-by-Step Instructions (20+ Steps)

Preheat oven to 200°C (400°F).
Rinse pork tenderloin and pat dry.
Remove excess fat and silver skin if present.
Mix olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl.
Optional: spread a thin layer of Dijon mustard on the tenderloin before herbs.
Rub herb mixture all over the pork, ensuring even coverage.
Place pork in a roasting pan, center rack of the oven.
Insert a meat thermometer into the thickest part of the tenderloin.
Roast for 10 minutes, then turn pan for even browning.
Continue roasting for another 15–20 minutes.
Check internal temperature; it should read 63°C (145°F).
If not reached, roast an additional 5 minutes and recheck.
Remove pan from oven and cover pork loosely with foil.
Let rest for 10 minutes to retain juices.
Slice tenderloin into 1–2 cm thick medallions.
Spoon any pan juices over the slices for extra flavor.
Plate with roasted vegetables or salad.
Garnish with fresh herbs if desired.
Store leftovers in the fridge up to 3 days.
Reheat gently in the oven to maintain tenderness.

Beginner Tips:

Use a thermometer to ensure perfect doneness.
Resting meat prevents juice loss.
Coat evenly with herbs for consistent flavor.
Avoid overcooking; pork tenderloin can dry out quickly.