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Herb-Crusted Roasted Pork Tenderloin
40min
4 servings
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This Herb-Crusted Roasted Pork Tenderloin features a lean, tender cut of pork coated with a fragrant blend of fresh herbs and garlic, then roasted to juicy perfection. The high-heat roasting method creates a beautiful caramelized exterior while keeping the interior moist and succulent. Quick to prepare yet impressive enough for special occasions, this versatile dish pairs beautifully with a variety of sides. The result is an elegant, flavorful main course that's surprisingly simple to execute.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
3 g
Allergen Content
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Ingredients
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Steps
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Preheat the oven
Preheat oven to 425°F (220°C).
Prepare the pork
Remove pork tenderloin from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels. Trim any silver skin or excess fat.
Prepare the garlic
Peel the garlic cloves. Mince finely.
Prepare the herbs
Remove leaves from stems. Chop finely.
Prepare the lemon
Wash thoroughly. Zest the lemon to get 1 teaspoon of zest. Cut in half and squeeze to extract 1 tablespoon of juice.
Make the herb rub
In a small bowl, combine olive oil, Dijon mustard, minced garlic, chopped rosemary, chopped thyme, lemon zest, honey, salt, pepper, and paprika. Mix thoroughly to create a paste.
Season the pork
Rub the herb mixture all over the pork tenderloin, coating it evenly. Place the seasoned pork on a rack in a roasting pan or on a rimmed baking sheet.
Roast the pork
Place the pork in the preheated oven. Roast for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
Rest the pork
Remove pork from oven. Transfer to a cutting board. Tent loosely with aluminum foil. Let rest for 10 minutes to allow juices to redistribute.
Prepare the pan sauce
While the pork is resting, place the roasting pan on the stovetop over medium heat. Add butter and remaining olive oil. Once butter is melted, add any remaining chopped herbs. Cook for 30 seconds until fragrant.
Deglaze the pan
Pour in chicken broth and lemon juice. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Bring to a simmer and cook for 3-4 minutes until slightly reduced.
Slice the pork
Using a sharp knife, slice the rested pork tenderloin into 1/2-inch thick medallions.
Serve
Arrange the sliced pork on a serving platter. Drizzle with the pan sauce. Serve immediately.
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