Golden, crackling crust outside and blush-pink juiciness inside — this Garlic Herb Crusted Pork Tenderloin is the kind of easy family dinner that looks like a celebration. A fragrant garlic-and-herb crust seals in the juices while the tenderloin roasts, and it slices into perfect medallions that belong next to roasted asparagus and baby potatoes. Weeknight effort, Sunday-dinner payoff.
Ingredients
- 2 pork tenderloins (about 1 lb each), silver skin removed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 5 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp garlic powder
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp butter, softened
Instructions
- Prep the oven: Preheat the oven to 425°F (220°C). Line a sheet pan with foil or parchment.
- Make the crust paste: In a small bowl, mash together the minced garlic, rosemary, thyme, garlic powder, Dijon mustard, olive oil, butter, salt, and pepper into a thick paste.
- Coat the pork: Pat the tenderloins dry and rub the garlic-herb paste all over, pressing it into the meat so it sticks.
- Sear for crust: Heat a large oven-safe skillet over medium-high heat and sear the tenderloins 2-3 minutes per side until the herb crust turns golden and crisp.
- Roast: Transfer to the prepared sheet pan and roast 12-15 minutes, until the internal temperature reaches 140°F.
- Rest: Tent loosely with foil and rest 10 minutes (the temperature will rise to a juicy 145°F).
- Slice and serve: Cut into thick medallions and serve alongside roasted asparagus and halved roasted baby potatoes.
Pro tip: Always remove the silverskin (the shiny white membrane) before seasoning — it doesn’t render during cooking and will make the tenderloin tough and curling if left on.
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Estimated nutrition per serving: 390 calories, 42g protein, 4g carbs, 21g fat.
