Easy Herb Crusted Pork Tenderloin
You’ll love making this Herb Crusted Pork Tenderloin: it’s a breeze to cook, incredibly tasty, and sure to impress. Picture this: in just 45 minutes, you’ve got a juicy, herb-packed tenderloin that’s as easy as it is delicious. It’s the kind of no-fuss, big-flavor dish that makes your dinner feel special without any of the hassle. Whether it’s a weeknight treat or you’re hosting friends, this recipe is all about keeping things simple and scrumptious. Trust me, once you try it, this tenderloin will become a regular on your dinner table – it’s that good and that easy!
Pork Tenderloin: It’s tender and cooks quickly. If you can’t find pork tenderloin, you can use pork loin instead, just adjust the cooking time since it’s a bit larger. Olive Oil: Used for searing the pork and mixing with the herbs to create a paste. If you don’t have olive oil, any vegetable oil or even melted butter will do the trick. Garlic: Adds flavor to the herb crust. If you don’t have fresh garlic, you can use ½ teaspoon of garlic powder as a substitute. Fresh Rosemary: This herb adds a distinctive, aromatic flavor. If fresh rosemary isn’t handy, use 1 teaspoon of dried rosemary. Fresh Thyme: It gives a subtle earthy flavor. You can substitute with 1 teaspoon of dried thyme if fresh isn’t available. Fresh Parsley: This adds freshness to the dish. If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley. Salt and Pepper: Feel free to adjust the amount based on your taste preference.
Making this Herb Crusted Pork Tenderloin is as easy as pie! You’ll be amazed at how a few simple steps can lead to such a deliciously satisfying meal. First up, set your oven to 400°F (200°C). Getting the oven hot and ready is key to cooking the pork evenly and getting that perfect roast. Trim off any excess fat and silver skin from the pork tenderloin – this helps the meat cook evenly and soak up all the flavors. Give it a good pat down with paper towels to dry. In a small bowl, mix the minced garlic, rosemary, thyme, parsley, salt, and pepper with olive oil. Rub the herb paste all over the pork tenderloin, making sure it’s evenly coated. This step infuses the pork with all those delightful herb flavors. Heat your oven safe skillet over medium-high heat. Now, add the pork and sear it on all sides until golden brown, about 2-3 minutes per side. Searing locks in the juices and adds a delicious crust to the pork. Transfer your skillet to the oven. If it’s not oven-safe, just switch the pork to a baking dish. Roast it for 20-25 minutes. You’re looking for an internal temperature of 145°F (63°C). Let the pork rest for 5-10 minutes before slicing. This wait time lets the juices redistribute, making sure every slice is moist and flavorful. Now, slice it up and serve.
Storage
Allow the pork tenderloin to come to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days or in the freezer for up to 2 months. When you’re ready to enjoy it again, just thaw it in the refrigerator overnight and then reheat gently to maintain its moisture and flavor.
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