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: 1.5 lbs pork tenderloin; 2 tablespoons olive oil; 2 teaspoons Dijon mustard; 2 teaspoons salt; 1 teaspoon black pepper; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 3 cloves garlic, minced; 1/4 cup breadcrumbs; 1/4 cup grated Parmesan cheese

Highlighted under: Hearty Food Recipes

I absolutely love making Herb-Crusted Pork Tenderloin for family gatherings because it never fails to impress. The combination of fresh herbs and spices creates an intoxicating aroma that fills my kitchen, making it a delightful culinary experience. Each bite is flavorful and tender, showcasing the juicy pork that is perfectly complemented by the herb crust. It's not just a meal; it's a reason for everyone to come together and celebrate delicious food. Trust me, once you try it, it will become a staple in your recipe repertoire!

Created by

Lena

Last updated on 2026-01-18T16:46:27.894Z

When I first experimented with herb-crusted pork, I knew I was onto something special. I’ve played with different herb combinations, and what I found is that fresh rosemary and thyme really elevate the dish. The key is to let the tenderloin rest after roasting; this helps lock in all the juices for a mouthwatering finish.

Another tip I've discovered is applying the herb mixture generously and allowing it to marinate for at least 30 minutes before cooking. This method infuses the meat with an aromatic flavor profile that transforms a simple pork tenderloin into a truly gourmet dish. It’s one of those meals that makes any occasion feel like a celebration!

        Why You'll Love This Recipe
        The aromatic blend of fresh herbs creates an irresistible flavor profile.
Perfectly juicy and tender, guaranteed to impress your guests.
A quick yet elegant dinner option for special occasions.

      

Perfecting the Herb Crust

The herb crust is what elevates your pork tenderloin from ordinary to extraordinary. Fresh herbs like rosemary and thyme impart bright, aromatic flavors, while the garlic adds a deeper, savory note. Choosing the right herbs is crucial; I recommend using fresh rather than dried, as they offer a more vivid taste and fragrant aroma. If you're missing any of these herbs, feel free to substitute with others like oregano or parsley, but be mindful that this will alter the flavor profile slightly.

Incorporating the breadcrumbs and Parmesan into the herb mixture not only provides texture but also helps to create a crispy, golden crust as it bakes. Be sure to lightly toast the breadcrumbs beforehand if you prefer an extra crunchy topping. This simple step may seem small, but it will enhance the overall flavor and provide a delightful contrast to the tenderness of the pork.

Cooking and Serving Techniques

Roasting your pork tenderloin at 400°F (200°C) ensures that the outside becomes beautifully caramelized while keeping the inside juicy. It's important to use a meat thermometer to accurately check the internal temperature; aim for 145°F (63°C) for optimal doneness. Allow the meat to rest after roasting—a critical step that redistributes the juices and prevents them from running out when sliced. I usually let it rest covered with foil for 5-10 minutes, which makes a big difference in moisture and tenderness.

When it comes to serving, consider slicing the pork into medallions for an elegant presentation. This also allows your guests to appreciate the herb crust's texture and flavor with every bite. Pair it with seasonal vegetables or creamy mashed potatoes to round out the dish, and don’t forget a light drizzle of olive oil or balsamic reduction over the sliced pork to enhance the visual appeal and flavor.

Ingredients

For the Pork Tenderloin

1.5 lbs pork tenderloin
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoons salt
1 teaspoon black pepper

For the Herb Crust

1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
3 cloves garlic, minced
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese

Make sure to use fresh herbs for the best flavor!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Pork

In a small bowl, mix together olive oil, Dijon mustard, salt, and pepper. Rub this mixture all over the pork tenderloin.

Make the Herb Crust

In another bowl, combine chopped rosemary, thyme, garlic, breadcrumbs, and Parmesan. Mix well.

Coat the Tenderloin

Press the herb mixture onto the tenderloin, ensuring it's evenly coated.

Roast the Pork

Place the tenderloin on a baking sheet and roast in the preheated oven for 25 minutes or until the internal temperature reaches 145°F (63°C).

Rest and Serve

Let the pork rest for 5-10 minutes before slicing. Serve warm.

This dish pairs beautifully with roasted vegetables.

Pro Tips

For extra flavor, marinate the pork in the mustard and olive oil mixture for an hour prior to cooking.

Make-Ahead Tips

One of the best features of the Herb-Crusted Pork Tenderloin is how well it lends itself to make-ahead preparation. You can apply the olive oil and mustard rub and prepare the herb crust up to one day in advance. Simply store the pork wrapped in plastic wrap in the fridge and keep the herb mixture in an airtight container. This not only saves time on cooking day but also allows the flavors to meld beautifully.

If you're planning a gathering, consider cooking the pork tenderloin early and then reheating it just before serving. To reheat, wrap the sliced pork in foil and place it in a 325°F (163°C) oven for about 15-20 minutes, or until warmed through. This prevents it from drying out and maintains its juicy texture.

Storing and Freezing

Leftover herb-crusted pork tenderloin can be stored in the fridge for up to three days. Ensure it is kept in an airtight container to maintain its moisture. When reheating, you might find it helpful to add a splash of chicken broth to the container to revive some moisture. This should ensure that the tenderloin stays succulent rather than becoming dry as it warms.

For longer storage, freezing is an option! Just make sure to wrap the pork tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. It can be frozen for up to four months. To defrost, simply transfer it to the fridge overnight, and reheat as mentioned above.

Questions About Recipes

→ Can I use dried herbs instead of fresh ones?

Yes, but the flavor may not be as vibrant. Use about one-third of the amount when substituting dried herbs.

→ What sides pair well with herb-crusted pork tenderloin?

Roasted vegetables or mashed potatoes go wonderfully with this dish.

→ How do I know when the pork is perfectly cooked?

Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).

→ Can I make this ahead of time?

Yes! You can prepare the herb crust and rub the pork ahead of time, then roast it just before serving.