Ingredients
Scale
The key to this dish lies in selecting the right ingredients — fresh, simple, and full of flavor. Growing up, my mum always emphasized the importance of good-quality herbs and garlic, and that lesson stuck with me. When I shop for this recipe, I look for a pork tenderloin that’s evenly shaped for even cooking, and aromatic herbs that still have vibrant green leaves. You can easily swap out herbs depending on what’s fresh or what you prefer — rosemary, thyme, or even sage work beautifully.
- 1.5 to 2 pounds pork tenderloin, trimmed
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (or 1 tbsp dried)
- 2 tablespoons fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 teaspoon Dijon mustard (optional, for a subtle tang)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Preheat your oven to 425°F (220°C). This high heat helps create a lovely crust while keeping the inside juicy.
- In a small bowl, combine minced garlic, chopped rosemary, thyme, salt, pepper, and 2 tablespoons of olive oil. If using, add Dijon mustard and lemon juice for an extra layer of flavor.
- Pat the pork tenderloin dry with paper towels to ensure the herb rub sticks well.
- Rub the herb and garlic mixture evenly all over the pork, pressing it in gently.
- Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear the pork on all sides for about 2 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
- Remove the pork from the oven and let it rest for 5-10 minutes. Resting allows the juices to redistribute, making the meat tender and juicy.
- Slice the pork tenderloin against the grain and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
