Herb Roasted Pork Tenderloin

$5.53 recipe / $1.38 recipe
by Beth - Budget Bytes
4.88 from 31 votes
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If you haven’t quite honed your kitchen skills, but still need a recipe to impress, this Herb Roasted Pork Tenderloin is for you. It’s ridiculously simple and pretty much fool proof. Just mix up some garlic, herbs, and oil, smear it on the pork, and throw it in the oven. THE END. It’s really that easy.

Originally posted 2-21-12, updated 10-27-19.

Front view of sliced Herb Roasted Pork Tenderloin on a cutting board

What Herbs Go Best with Pork?

Pork is a very mild meat, like chicken, so it goes well with a wide variety of herbs and spices. The blend I used in this recipe is a classic mix of basil, thyme, and rosemary that can be used as an all-purpose meat seasoning (chicken, beef, anything). I added a little garlic to give the mix “body” and a little black pepper to make it pop. If you want to kick it up another notch, you can even add a little bit of crushed red pepper.

Salt is also a very important component of the seasoning for this pork. Without the proper amount of salt, you will not be able to taste the full flavor of the herbs. So don’t skip the salt! 

How Do I Know the Pork Tenderloin is Done?

Cooking meat can be tricky. Every cut is a slightly different size and requires a slightly different amount of cooking time. Using an instant read meat thermometer is the best way to take the guesswork out of cooking meat, and it’s one of the first tools you should purchase for your kitchen. I currently use this digital thermometer, which is very affordable.

To test the pork tenderloin for doneness, insert your digital thermometer in the thickest part of the tenderloin. The temperature should read at least 145ºF, although I prefer my tenderloin cooked to about 155ºF (don’t judge). You can read more about safe cooking temperatures for pork here.

What Cut of Pork is Best for This Recipe?

I originally made this recipe with a smaller piece of a pork loin, but have revised it to use pork tenderloin. Although they have similar names, they’re actually two different muscles and are quite different. Pork loins are quite large and a bit more tough than the small, delicate tenderloin muscle. I definitely prefer the pork tenderloin for this recipe. If you do happen to use a pork loin, be aware that if it is larger than 1.5 lbs., which most are, it will require a longer cook time (and probably more herb rub).

Pork tenderloins are often sold in packs of two. You can either double this recipe (just make sure the two cuts of meat are not overcrowded in the dish), or freeze one tenderloin for the next time you’d like this for dinner!

Herb Roasted Pork Tenderloin Slices on a plate with balsamic roasted vegetables

I garnished with a little fresh parsley and served with my Balsamic Roasted Vegetables. You could also make some balsamic glaze to drizzle over top! This pork would also go great with something like Baked Barley with Mushrooms or some Wild Rice Pilaf on the side.

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Herb Roasted Pork Tenderloin

4.88 from 31 votes
Herb Roasted Pork Tenderloin is flavorful, simple, and elegant main dish that works just as well for a weeknight dinner as it is for special dinner guests.
Slices of Herb Roasted Pork Tenderloin on a wooden cutting board.
Servings 4
Prep 10 mins
Cook 35 mins
Total 45 mins

Ingredients

  • 2 cloves garlic ($0.16)
  • 1 tsp dried basil ($0.10)
  • 1 tsp dried thyme ($0.10)
  • 1 tsp dried rosemary ($0.10)
  • freshly cracked black pepper ($0.05)
  • 1/2 tsp salt ($0.02)
  • 2 Tbsp olive oil ($0.32)
  • 1.33 lbs. pork tenderloin ($4.68)

Instructions 

  • Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine.
  • Place the pork tenderloin on a baking sheet or baking dish. Rub the oil and herb mix over the entire surface of the pork, including the underside.
  • Place the baking dish in the preheated oven and roast the pork for about 35 minutes, or until the internal temperature reads at least 145ºF. Allow the pork to rest at room temperature for 10 minutes before slicing and serving.

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Nutrition

Serving: 1ServingCalories: 280.1kcalCarbohydrates: 2.1gProtein: 28.6gFat: 17.53gSodium: 828.3mgFiber: 0.3g
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Herb Roasted Pork Tenderloin and Balsamic Roasted Vegetables in meal prep containers

I used my Herb Roasted Pork Loin and Balsamic Roasted Vegetables as meal prep this week! They both reheat great!

How to Make Herb Roasted Pork Tenderloin – Step By Step Photos

Garlic Herb Oil mixture in a small bowl

Preheat the oven to 400ºF. Mince two cloves of garlic. Add 1 tsp dried basil, 1 tsp dried thyme, and 1 tsp dried rosemary to a small bowl. Use your hands to kind of crush the herbs. Add the minced garlic, 2 Tbsp olive oil, 1/2 tsp salt, and some freshly cracked black pepper to the bowl with the herbs and stir to combine.

Herb coated pork tenderloin in a baking dish

Place a 1.3-1.5 lb. pork tenderloin in a baking dish or on a baking sheet and rub the garlic herb oil mixture over the entire surface.

Meat thermometer in the roasted pork tenderloin

Roast the pork in the preheated oven for about 35 minutes, or until the internal temperature reaches 145ºF (I prefer it at about 155ºF). Roasting times will vary with the size of your pork tenderloin and your oven, so for best results use a meat thermometer.

Herb Roasted Pork Tenderloin being sliced on a white cutting board.

Let the pork rest at room temperature for about 10 minutes before slicing and serving (this will help keep it moist). 

Slices of Herb Roasted Pork Tenderloin on a wooden cutting board.

So juicy and herby and delicious!

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  1. This was so easy and delicious it almost felt unreal. Lovely main dish for the fall. Another Budget Bytes win in my book 👍

  2. It was my first time making pork tenderloin and I tried this recipe. Turned out fantastic! Thank you Beth!

  3. I have this recipe on repeat in our house. It’s one of the few that are actually requested, which is a lot coming from the “I don’t care” crowd over here.

  4. Quite nice! Made this with the rice pilaf and they paired nicely – but needed a sauce – a bit dry.

    I loved this recipe for how simple it was. I was busy with the pilaf and didn’t pay much attention to the porkloin in the oven so I worried it may have overcooked, but it was thankfully soft and juicy! I am going to try more pork loin recipes moving forward – so forgiving. :)

  5. Left a noteworthy impression when I made it for my aging parents tonight – flavourful, but “traditional” enough to satisfy their picky palates!