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Herb rubbed pork tenderloin is an easy yet elegant dinner, packed with flavor! This pork tenderloin recipe is perfect for Sunday supper or for entertaining dinner guests.
I love featuring other healthy foodies on my site. There is so much talent in the blogosphere! I enjoy highlighting great pages for you all to enjoy that you may not have discovered already.
Robin over at Knead to Cook is no exception. She brings her bright personality, creative dishes and fitness inspiration to her readers on a daily basis.
Robin is a fitness enthusiast, marathon runner, and foodie. She and I share the same food philosophy, to eat clean, whole foods and shop local and organic as much as possible.
Her dishes are as beautiful as they are healthy and delicious! Robin has an eclectic compilation of recipes ranging from savory dishes and easy crockpot breakfast ideas to healthy sweet treats that will tempt even the pickiest palate. She is a mom to two girls and understands the importance of healthy foods made easy.
I hope that you enjoy her herb-rubbed pork tenderloin recipe, and visit her website for more healthy inspiration.
How To Make Garden Herb Rubbed Pork Tenderloin
1 tablespoon of fresh parsley
1 tablespoon of sage leaves
1 tablespoon of rosemary leaves (removed from the hard, woody stem)
1 teaspoon of coarse sea salt
Zest from one lemon
A few teaspoons of good olive oil
Spicy peppers (optional) finely diced
Herb Rubbed Pork Tenderloin
- 1 1/2 pounds pork tenderloin
- 1 tbsp fresh thyme *I used lemon thyme
- 1 tbsp
- 1 tbsp
- 1 tbsp rosemary leaves (removed from the hard, woody stem)
- 1 tsp coarse sea salt
- 1 tsp lemon zest
- 2 tsp extra virgin olive oil
- Spicy peppers (optional) finely diced
- 1 tsp fresh ground black pepper
- Rinse all of the herbs and add to a bowl or to you mortal and pestle set. Then start muddling the herbs/salt/zest. This will take about 2-3 minutes.
- Pat pork dry with paper toweling and place on a platter, fat side up. Spoon herb mixture over the top and coat to cover. I also topped with some very tiny, hot peppers, but this is preference. Add some black pepper and cover platter with foil or plastic wrap; place platter in the refrigerator.
- Let pork rest in the fridge for at least 2-3 hours or more. It is important to remove the meat from the fridge for about 10 minutes before you place it in the oven.
- Preheat oven to 375 degrees F.
- Place the pork in a roasting pan and cook at 375 degrees F. for about an hour. Use a meat thermometer to ensure that the meat is fully cooked to an internal temperature of 143 degrees F. (Pork will continue to cook to a safe cooking temperature of 145 degrees F. after it has been removed from the oven)
- Transfer pork to a cutting board, tent with foil and let rest for 10-12 minutes. This allows the juices to return to the meat and will yield a delectable, juicy dinner.
Herb Rubbed Pork Tenderloin Serving Suggestions: