Garlic Herb Pork Tenderloin
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.
Tender oven-roasted pork with a fragrant garlic and herb crust ready in under an hour.
Nutrition per serving
Ingredients
main
aromatics
herbs
cooking
coating
seasoning
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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