How to Make the Perfect Garlic Herb Pork Tenderloin
American · Easy · 45 min · 4 servings
Juicy oven-roasted pork tenderloin encrusted with garlic and fresh herbs for an elegant yet simple meal. The quick cooking time keeps the meat perfectly moist and full of flavor.
Why this recipe works
This Garlic Herb Pork Tenderloin recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 46g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 700 g pork tenderloin
- 4 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tsp salt
- 0.5 tsp black pepper
Step by step instructions
Step 1: Prepare the Herb Paste
Combine minced garlic, rosemary, thyme, olive oil, dijon mustard, salt, and black pepper in a small bowl. Mix well to form a thick paste that will coat the tenderloin evenly.
Step 2: Coat the Tenderloin
Pat the pork tenderloin dry with paper towels to ensure proper browning. Rub the herb paste all over the surface of the meat pressing it firmly so it adheres. Let the coated tenderloin rest at room temperature for 10 minutes.
Step 3: Sear the Pork
Preheat oven to 200 degrees Celsius. Heat an oven-safe skillet over high heat and sear the tenderloin for 2 minutes on each side until a golden crust forms. Do not move the meat while it is searing.
Step 4: Roast in the Oven
Transfer the skillet directly to the preheated oven and roast for 20 to 25 minutes until the internal temperature reaches 63 degrees Celsius. The herb crust will become fragrant and slightly caramelized.
Step 5: Rest and Slice
Remove the tenderloin from the oven and let it rest uncovered on a cutting board for 10 minutes. Resting allows the juices to redistribute throughout the meat. Slice into medallions and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh rosemary → dried rosemary using half the amount as dried herbs are more concentrated
- dijon mustard → whole grain mustard or a teaspoon of honey for a slightly sweeter crust
- pork tenderloin → chicken breast though reduce cooking time to avoid drying out
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the resting period causes all the juices to run out when slicing leaving dry meat
- Overcooking the tenderloin past 70 degrees Celsius results in dry and tough texture
- Not patting the meat dry before searing prevents proper browning and crust formation
Nutrition facts
Per serving: 320 calories, 46g protein, 4g carbs, 13g fat, 1g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →