Herb-Crusted Pork Tenderloin

Name: Herb-Crusted Pork Tenderloin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lb pork tenderloin, silver skin removed; 2 tbsp extra-virgin olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp dried thyme; 1 tsp dried rosemary, crushed between fingers; 1 tsp garlic powder; 0.5 tsp sweet paprika

Perfectly Seared Herb-Crusted Pork Tenderloin

Pork tenderloin gets a bold herb coating that forms a fragrant crust while keeping the meat incredibly juicy inside. The secret is a quick sear followed by a gentle oven finish — foolproof technique that delivers restaurant-quality results every time.

AmericanDinnerGluten FreeKetoPaleoDairy FreeWhole30High ProteinQuick MealsRoastingPork

Prep15 min

Cook25 min

Total40 min

Servings4

Difficultyeasy

Nutrition

fat11g

carbs2g

protein42g

calories285

Ingredients

2 lbpork tenderloin, silver skin removed
2 tbspextra-virgin olive oil
1 tspkosher salt
½ tspfreshly ground black pepper
1 tspdried thyme
1 tspdried rosemary, crushed between fingers
1 tspgarlic powder
½ tspsweet paprika

Instructions

Preheat your oven to 425°F and position a rack in the center. This high heat will finish the pork quickly while keeping it tender.
Use paper towels to pat the pork completely dry — any moisture will prevent good browning. Brush the olive oil all over the tenderloin, coating every surface evenly.
Whisk together the salt, pepper, thyme, rosemary, garlic powder, and paprika in a small bowl until evenly combined. The mixture should smell incredibly aromatic.
Press the herb mixture firmly into the pork on all sides, using your hands to really work it into the meat. Don't be shy — you want a thick, even coating that will create a beautiful crust.
Heat an oven-safe skillet over medium-high heat until it's properly hot. Sear the pork on all sides until deeply golden brown — about 6 minutes total. The herbs will darken and become fragrant.
⏱ 6 min
Slide the entire skillet into the oven and roast until the thickest part registers 145°F on an instant-read thermometer — usually 12-15 minutes depending on thickness.
⏱ 15 min
Pull the pork from the oven and immediately cover with foil. Let it rest undisturbed for 5 minutes — this allows the juices to redistribute for maximum tenderness.
⏱ 5 min
Slice the pork into thick medallions against the grain. Each slice should reveal a perfectly pink interior surrounded by that gorgeous herb crust.