Pork Tenderloin with an Herb Crust

Recipe: Pork Tenderloin with an Herb Crust


  • 2 (1lb) Pork Tenderloins

For the herb rub:

  • 1 Tbs Kosher salt
  • 4 cloves of garlic minced
  • 2 Tbs fresh minced thyme
  • 2 Tbs fresh minced rosemary
  • 1 tsp fresh ground pepper
  • 1 tsp dry basil
  • 1 tsp dry parsley
  • ¼ cup olive oil


Preheat the oven to 400 degrees F

In a small bowl mix all the rub ingredients together and rub the on the tenderloins and place the tenderloins in a shallow glass bowl. Cover them with plastic wrap and let stand at room temperature, for up to 1 hour. Preheat a skillet over medium-high heat and place the herb rubbed tenderloins in the hot skillet and brown all four sides for 1-2 minutes a side. Transfer the browned tenderloins to a sheet pan lined with a rack and roast the tenderloins for 20 to 30 minutes total for a slightly pink at the center and juicy doneness.

 Test for doneness by inserting an instant-read thermometer into the thickest part of the tenderloin; it should register 140°F. The temperature will rise another 5° while the meat is resting. The tenderloins will be very pink but it’s just fine as long the thickest part registers 140 degrees.

Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes and then carve.

Diet (other): Low calorie, Reduced fat

Meal type: dinner

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.