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Herb Rubbed Pork Tenderloin

Herb Rubbed Pork Tenderloin

The key to the delicious flavor of this rubbed pork tenderloin is the use of fresh herbs. Don't skimp by using dried herbs.
Course Main
Cuisine American
Keyword pork
Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours 15 minutes
Servings 8
Author Amee


  • 1 1/2 pounds pork tenderloin
  • 1 tbsp fresh thyme *I used lemon thyme
  • 1 tbsp
    fresh parsley
  • 1 tbsp
    sage leaves
  • 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.