Filed Under: Main Dish | Pork

Herb Crusted Pork Tenderloin

Recipe By Tessa Arias
April 20th, 2009
5 from 2 votes
5 from 2 votes

For a Sunday night roast, I decided to make pork tenderloin! 

For a Sunday night roast, I decided to make pork tenderloin! Its fairly inexpensive and not too difficult to prepare. Just slather on some delicious goodies and bake :). I used a 1 pound pork tenderloin since I was only feeding 3 people. It turned out beautifully tender. The herb crust was absolutely delicious! I loved this.

5 from 2 votes

How to make
Herb Crusted Pork Tenderloin

For a Sunday night roast, I decided to make pork tenderloin! 


  • 1 boneless pork tenderloin, with fat left on (I used a 1 pounder)
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh thyme leaves
  • 2 teaspoons fresh basil leaves
  • 2 teaspoons minced fresh rosemary


  1. Preheat oven to 425 degrees F.
  2. Place the pork loin on a shallow roasting pan. Combine the ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
  3. Roast for 25-30 minutes, depending on the weight of the pork. 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 5-10 minutes before carving. It will continue to cook while it rests.
Course: Main Course
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Carmen — April 21, 2009 at 1:05 pm

    That looks absolutely delicious! A double bonus too being so quick + easy to make!

  2. #
    Tessa — April 24, 2009 at 4:32 am

    Thank you! Big pieces of meat can be intimidating but this recipe is super simple and it came out perfectly cooked!

  3. #
    Kevin — April 26, 2009 at 8:21 pm

    That pork looks really good all crusted in herbs like that!

  4. #
    Ulla — April 29, 2009 at 7:25 pm

    that looks so good! love it!:)

  5. #
    Tessa — April 30, 2009 at 3:02 am

    Thank you!!

  6. #
    Beachhaus — December 2, 2009 at 3:16 am

    Tastes even better! Tried it myself this evening, but with half the salt! It was just devine. I added a home made red wine sauce and just FANTASTIC!!!

  7. #
    JMCD — September 29, 2011 at 4:49 pm

    i want to try this! did you use a
    pork loin roast or a pork tenderloin.
    it would make a diffence.

  8. #
    Tessa — September 29, 2011 at 5:08 pm

    Pork tenderloin!

  9. #
    Patricia Larson — January 20, 2020 at 7:20 pm

    I made this on the quick fly tonight and everyone thought it was delicious, from age 1 year to 60 we all loved it and ate every last bite !

  10. #
    Robin — October 2, 2020 at 8:20 am

    I put the herb mixture on the meat and let in rest in the refrigerator for a couple of hours, mainly because I had the time. I then let it come to room temperature and put it in the oven as directed. I took it out after 20 minutes, covered with foil and let it sit, as directed. It turned out FABULUS! Definitely a keeper.

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