Herb Crusted Pork Tenderloin

Total Time:
2 hr 15 min
10 min
20 min
1 hr 45 min

6 servings

  • 1 (4-pound) boneless pork loin, with fat left on
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
  • 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
  • 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.5 319
loved this recipe. straightforward and delicious! item not reviewed by moderator and published
I was an extremely inexperienced cook when I made this for my fiance and his son a few years ago. My mother in law is an excellent cook so I was really feeling the pressure when I made this for dinner. I used a pork loin (not a tenderloin) and the meal exceeded my expectations! Very happy! item not reviewed by moderator and published
I'm giving this 3 stars because while all the flavors were perfect, this really could have been a disaster had I not read the reviews... and noticed that what I had was 2 tenderloins (see recipe title), but what was described WITHIN the recipe was a pork loin (TOTALLY DIFFERENT)! I discovered this AFTER putting it into the oven... and thankfully was killing time on the computer & read the reviews so I could save it. I did 30 min @ 475, lowered to 425...and it was done less than 30 minutes later... actually according to my thermo, was overcooked...but when I cut into it after resting, it had just the mildest shade of pink to it... perfect. I'm guessing I placed the thermo wrong! Thankfully this worked out & the family loved. item not reviewed by moderator and published
Be warned! The title of this recipe is "Herb Crusted Pork TENDERLOIN," but if you read carefully the recipe calls for the fattier and thicker pork LOIN. If you follow the instructions with the leaner cut of tenderloin, you will end up with an overlooked expensive slab of meat! Food Network IT staff, please edit the title of the recipe to correspond to the ingredients. item not reviewed by moderator and published
I put a 2.11 lb thawed roast in the crock pot for (low) 3 hours. If I put it on for 4 it probably would have been more tender. I did double the recipe and let it sit after the third hour (power off) just to get the juices really in there. The flavoring was great! I watched the video and noticed that Paula puts pepper on her meat and the recipe omits that. I did that and omitted salt. I was raised to rely more on spices for flavoring than salt. To each his own though. item not reviewed by moderator and published
Did the recipe as shown with a laced up tenderloin. Cooked it in a Dutch oven (no lid) on a bed of vidalias with olive oil and white wine. made a mushroom gravy with Dijon/honey baby carrots and mashed potatoes. Delicious. Will be making it again. item not reviewed by moderator and published
Pork is done at 140 degrees get with the times item not reviewed by moderator and published
Great recipe! I added about 3-4 tablespoons of honey to the mixture and a tablespoon of a "country blend" seasoning salt, which is basically a salt that contains salt, sugar, onion powder and garlic powder after adding those two ingredients it was fantastic! Using the same idea from Alton Brown's Roasted Turkey, I inserted an instant read thermometer that connects to a display outside of the oven (great and extremely helpful tool) in order to make sure the loin was does perfectly. I cooked my loin for 30 min at 475 degrees to allow it get a great crust and then I turned the temp down to 425, I'm not sure how long it took for it to cook, but once the temp reached 145 I took it out immediately and allowed it to rest for 30 min. Great recipe! Next time I would like to try brining my loin over night! item not reviewed by moderator and published
Amazing. I make this all the time all my friends and family love it. Just don't overcook it be sure to use a meat thermometer. Don't worry about the garlic browning that's what gives it such a delicious flavor item not reviewed by moderator and published
Made for a pork loin, not a tenderloin. Turned out wonderful! item not reviewed by moderator and published

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