Herb-Crusted Pork Tenderloin

Name: Herb-Crusted Pork Tenderloin
Total time: 35 min
Yield: 1 serving
Ingredients: 1 pork tenderloin (about 150g); 1 tbsp olive oil; 1 clove garlic, minced; 1 tsp fresh rosemary, chopped; 1 tsp fresh thyme, chopped; Salt and pepper to taste; 1/2 cup green beans; 1/2 cup baby potatoes, halved; 1 tsp butter

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35 minTotal time

mediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Fresh rosemary Use an equal amount of fresh sage, finely chopped.
Fresh thyme Use an equal amount of fresh oregano, finely chopped.
Green beans Use the same amount of asparagus pieces.
Butter Use an equal amount of olive oil.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein37 g

Carbohydrates22 g

Fat23 g

Fiber 4 g · Sugar 4 g · Sodium 650 mg

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This herb-crusted pork tenderloin is a delightful main dish that combines savory flavors with a crispy outside. Perfectly cooked and seasoned, it’s a satisfying meal for any occasion.

Main Dish

Steps

Preheat your oven to 400°F (200°C).
In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Rub the herb mixture all over the pork tenderloin.
In a skillet over medium-high heat, sear the pork on all sides until browned, about 3-4 minutes.
Transfer the pork to a baking dish and arrange green beans and baby potatoes around it.
Dot the vegetables with butter and season with salt and pepper.
Roast in the preheated oven for 20-25 minutes or until the pork reaches an internal temperature of 145°F (63°C).
Let the pork rest for 5 minutes before slicing. Serve with the roasted vegetables.

Tips for Herb-Crusted Pork Tenderloin

A well-browned crust should look evenly golden with visible flecks of rosemary and thyme; avoid crowding the skillet, which can make the pork steam.
Cut the potatoes into similarly sized halves so they soften at roughly the same pace; check that the largest piece is tender before serving.
Resting helps the juices settle. Slice across the tenderloin into medallions, and serve promptly while the crust is crisp.

Drink pairing

A dry rosé
Its bright, crisp character complements the savory herb crust and roasted vegetables without overpowering the tender pork.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the pork may become firmer with reheating.