If you’re looking for a dish that’s both flavorful and easy to prepare, this Herb-Crusted Pork Tenderloin is a winner. With a delightful blend of fresh herbs, it’s perfect for any occasion, from a casual weeknight dinner to a festive holiday feast. Let's get cooking!
The star of the show is the pork tenderloin, known for its tenderness and mild flavor, making it a great canvas for our herb crust. Olive oil adds richness and helps the herbs adhere to the pork. A touch of salt and black pepper enhances the meat's natural flavors. Fresh rosemary brings a pine-like fragrance, while thyme adds a subtle earthiness. Parsley offers a fresh, peppery note, and garlic gives a punch of savory goodness.
This pork tenderloin pairs beautifully with roasted vegetables like carrots or Brussels sprouts. A side of creamy mashed potatoes or a simple green salad can round out the meal. For a touch of sweetness, consider serving with a side of apple chutney or cranberry sauce.
First things first, preheat your oven to 400°F (200°C). While it’s heating up, grab your pork tenderloin and pat it dry with paper towels. This step helps the herb mixture stick better by removing excess moisture. Place the tenderloin on a baking sheet lined with foil for easy cleanup.
In a small bowl, mix together the olive oil, salt, black pepper, rosemary, thyme, parsley, and minced garlic. This will create a fragrant paste that you’ll rub all over the pork. Be generous and ensure every inch of the tenderloin is well-coated — this is where all the flavor comes from!
Pop the pork into your preheated oven and roast it for 25-30 minutes. You’ll know it’s done when the internal temperature hits 145°F (63°C). I like using a digital thermometer for this; it’s quick and precise. Once cooked, remove the pork from the oven and let it rest for 5-10 minutes. This resting period is crucial as it allows the juices to redistribute, keeping the meat moist.
After resting, slice the tenderloin into medallions. You’ll notice how easy it is to cut through — a sign of perfectly cooked pork. Serve it warm, and if you’re feeling fancy, garnish with additional fresh herbs.
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