This Herb Roasted Pork Tenderloin is flavorful, juicy, and easy enough to prepare, so that you can really enjoy this anytime!
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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?
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
- 1 Pork Tenderloin (about 1 pound)
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Preheat oven to 400 degrees.
- Combine all of your spices, and set aside
- Trim the excess fat and shiny skin from the tenderloin, and dry with a paper towel.
- Rub with one tablespoon of the extra virgin olive oil.
- Rub your spice mixture all over, making sure to coat the entire tenderloin.
- Heat an oven proof skillet over high heat, with the remaining olive oil.
- Once your pan is hot, place your tenderloin in the pan, rotating to each side, about every 5 to 6 minutes. You want to make sure that you establish a nice crust on all the sides.
- Once you've done that, place in your preheated oven, and bake for 15 to 17 minutes, flipping halfway through.
- Bake until the center reaches 150 degrees.
- Allow to rest for at least 10 minutes before slicing and serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 97 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 16mg Sodium: 542mg Carbohydrates: 1g Fiber: 1g Sugar: 0g Protein: 6g