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Line a baking sheet with parchment paper or lightly oil a roasting pan.
Pat the pork tenderloin dry with paper towels. Rub it all over with olive oil, salt, and pepper.
In a small bowl, mix rosemary, thyme, garlic, lemon zest, and breadcrumbs (if using). Stir in a little olive oil until it forms a loose paste. Add Dijon mustard for an extra zing, if desired.
Spread the herb mixture evenly over the top and sides of the tenderloin, pressing gently so it sticks.
Place the pork in the oven and roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C). For a crispier crust, broil it for the last 2 minutes.
Let the pork rest for 5–10 minutes before slicing. This keeps it juicy and allows the flavors to settle.
🍋 Serving Suggestions
This tenderloin pairs beautifully with:
- Roasted baby potatoes or garlic mashed potatoes
- Steamed green beans or asparagus
- A fresh arugula salad with lemon vinaigrette
- A glass of dry white wine or light red (like Pinot Noir)
📝 Tips & Variations
- Make it ahead: Prep the herb crust in advance and keep it in the fridge.
- Spice it up: Add a pinch of red pepper flakes for a subtle kick.
- Make it keto: Skip the breadcrumbs — the herbs alone make a beautiful crust.
💬 Final Thoughts
This Herb-Crusted Pork Tenderloin is one of those dishes that tastes like it came from a fancy restaurant, but it’s easy enough to make on a busy Tuesday night. The combo of fragrant herbs, garlic, and lemon zest brings out the natural richness of the pork without overpowering it.
Whether you’re hosting guests or just want something comforting and flavorful for dinner, this recipe is a guaranteed crowd-pleaser. 🌿🍽️
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