This Herb Roasted Pork Tenderloin is flavorful, juicy, and easy enough to prepare, so that you can really enjoy this anytime! 

This post contains some affiliate links for your convenience. Click here to read my full disclosure policy

Growing up we didn't eat pork tenderloin, it just wasn't something that my mother prepared for us. I didn't get my first introduction until we moved to Florida, and my mother found a pre-seasoned one at the local grocery store.

To be honest, I don't know if it was the choice of seasoning that the grocery store or the tenderloin itself, but I truly didn't eat it again, or even try to prepare it myself until last winter.

I picked up a tenderloin on a whim, because it was on sale, and I was browsing the meat department for something for dinner.

We were burnt out. And I didn't want another evening of spaghetti or tacos. <---- You'd think we'd try a lot of different recipes with me being a food blogger, but that's actually not the case at all. We only try a couple of new recipes a week.

Anyway. I came home and scoured the internet for recipe ideas. I didn't have time for the crock pot. The recipe I actually chose turned out horribly.

It was from a well known magazine that carries nothing but recipes. Ya know, this is not the first time that a recipe turned out absolutely terrible from this magazine. And, as of today, I have yet to grab another recipe from there.

If I see one another recipe food blog sharing those two particular recipes, I won't even make it. Two recipes that even the dogs wouldn't eat (true story).

So, how did I end up with the one I would eat? Well, you read that was round two with the pork tenderloin for me. I almost didn't ever buy another one.

However, I did see a recipe that sounded amazing, one that I really did want to try out with this cut of meat. I had tried recipes from Natashas Kitchen before, and they always tasted so good, and turned out so great.

So, I thought why the heck not! I'm glad I did too, because this one is tasty! 

Pork Tenderloin or Pork loin?

Honestly you can use either or. They are both from the same area. A pork loin just tends to be fatter, longer, and heavier. Just adjust the other ingredients accordingly.

My pork tenderloin usually gets dry and gross. Help!

There are several ways to prevent this, make sure the recipe does one of the following:

• Marinate it
• Wrap it in foil to cook
• sear it (that's what we do here)

You can also use a meat thermometer with any of the above methods. Most of the time people over cook their pork. The temperature should be between 140 and 145 degrees.

What kitchen essentials did I use to make this dish possible?

Rachael Ray Cucina Cutlery 2-Piece Japanese Stainless Steel Santoku Knife Set with Acacia Handles

CounterArt Flexible Cutting Mat with Food Icons, Set of 4 

Prepworks by Progressive Snap Fit Measuring Spoons – Set of 5 

Pyrex Smart Essentials Mixing Bowl Set

Rachael Ray Hard Anodized II Nonstick Dishwasher Safe 10-Piece Cookware Set

Winco Utility Tong with Rubber Tip and Locking Clip

What are some really great sides to make this meal complete?

• The Best Southern Corn Bread
• Brussels Sprouts Salad with Apple, Bacon, Cranberries & A Citrus Dressing
• Maple Roasted Sweet Potatoes with Cranberries