Tender Herb-Crusted Pork Tenderloin

A Simple, Flavor-Packed Dinner You’ll Make Again and Again

Recipe by Charles Mattocks

We absolutely love this dish in our kitchen. It’s uncomplicated, full of fresh herb flavor, and perfect for both weeknights and casual gatherings. I like serving it with roasted onions and whole garlic cloves drizzled in olive oil — that alone turns this into a complete, satisfying meal for me. Add a few fresh vegetables on the side and dinner is done.

The herb and mustard coating gives this pork incredible taste without relying heavily on salt. And the leftovers? Slice them thin and use them for sandwiches or wraps later in the week.

 Recipe Details

• Prep Time: 2 hours (includes marinating)
• Cook Time: 25 minutes
• Servings: 7
• Total Time: About 2 hours 25 minutes

Ingredients

• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp black pepper
• 2 cloves garlic, finely minced
• 2 tbsp Dijon mustard
• 2 pork tenderloins (about 24 oz total)
• 1½ tbsp vegetable oil

How to Make Herb-Crusted Pork Tenderloin

Step 1: Prepare the Herb Rub

In a small bowl, combine rosemary, thyme, basil, parsley, and black pepper. Stir in the Dijon mustard and minced garlic until a thick paste forms.

Step 2: Season the Pork

Coat the pork tenderloins evenly with the herb mixture, making sure all sides are well covered. Cover and refrigerate for at least 2 hours to allow the flavors to infuse.

Step 3: Sear for Flavor

Preheat your oven to 400°F.
Heat vegetable oil in a large skillet over medium-high heat. Sear the tenderloins on all sides until nicely browned.

Step 4: Roast to Perfection

Transfer the pork to a baking dish, spacing the pieces so they are not touching.
Bake for about 20 minutes, or until a meat thermometer reads:

• 160°F for medium
• 170°F for well done

Step 5: Rest Before Slicing

Let the pork rest for 10–15 minutes before slicing. This helps keep the juices locked in and ensures tender, flavorful meat.

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What to Serve with Herb-Crusted Pork Tenderloin

 Vegetable Pairings

This pork pairs beautifully with simple, wholesome sides:

• Roasted broccoli or broccolini
• Steamed green beans with lemon
• Baked onions and whole garlic cloves with olive oil
• Roasted Brussels sprouts
• Sautéed spinach with a touch of garlic
• Grilled asparagus

 Healthy Side Options

For a lighter, balanced plate:

• Quinoa with fresh herbs
• Brown rice or wild rice
• Cauliflower mash
• Mixed greens salad with balsamic vinaigrette
• Roasted sweet potatoes

The combination of lean protein and fiber-rich vegetables makes this a well-rounded, nourishing meal.

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FAQs

What vegetables go best with herb-crusted pork tenderloin?

Roasted or steamed vegetables work wonderfully. Broccoli, green beans, Brussels sprouts, and asparagus complement the herb flavors beautifully without overpowering the dish.

Can I make this recipe healthier?

Yes. You can use olive oil instead of vegetable oil and serve it with whole grains like quinoa or brown rice. Pairing it with roasted or steamed vegetables also keeps the meal nutrient-dense and balanced.

Can I prepare this ahead of time?

Absolutely. You can marinate the pork up to 24 hours in advance. Cooked leftovers store well in the refrigerator for 3–4 days and are excellent sliced thin for sandwiches or salads.

How do I keep the pork tender and juicy?

Avoid overcooking and always allow the meat to rest after baking. Using a meat thermometer ensures perfect doneness without drying it out.

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This herb-crusted pork tenderloin is simple, wholesome, and packed with flavor. With just a handful of pantry herbs and a quick sear before roasting, you’ll have a dish that feels impressive but is incredibly easy to prepare.