Herb Roasted Pork Tenderloin

Roast Herb Roasted Pork Tenderloin quickly with an herb-garlic rub for juicy, flavorful slices ready in about 35 minutes.

Ingredients

• 2 cloves garlic
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• freshly cracked black pepper
• 1/2 tsp salt
• 2 Tbsp olive oil
• 1.33 lbs. pork tenderloin

Instructions

Step 1: Preheat the oven

Preheat the oven to 400ºF so it's ready while you finish the prep. This step gives you the confidence to move quickly once the pork is seasoned; set a timer and make sure a rectangular baking dish or rimmed baking sheet is at hand (we'll stay on the tabletop — no oven shown in the imagery). Keep everything neat and close by.

Step 2: Prepare the herb-garlic rub

Mince the 2 cloves of garlic finely and add the dried basil, thyme, and rosemary to a small bowl. Use your fingertips to gently crush the dried rosemary so the pieces release more aroma, then stir in 2 tablespoons of olive oil, 1/2 teaspoon salt and a few twists of freshly cracked black pepper until the mixture becomes a loose, slightly oily paste with visible herb flakes and minced garlic suspended throughout.

Step 3: Season the pork and arrange on the baking dish

Place the 1.33 lb pork tenderloin on a rectangular baking sheet or shallow baking dish and rub the herb-garlic-oil mixture over the entire surface, making sure the paste coats the top, sides and underside so the herbs cling in a speckled layer. Tidy the scene on the board so the coated raw tenderloin sits centered and ready to roast, with a small bowl holding any leftover rub nearby.

Step 4: Roast, rest, slice and serve

Roast the seasoned pork in the preheated oven until the internal temperature reaches at least 145ºF, then let it rest on the warm baking dish or cutting surface for about 10 minutes so the juices redistribute. Slice into even, thick rounds that reveal a slightly rosy, juicy interior and arrange them on a rectangular serving board or the same rectangular dish, scatter bright parsley for contrast and let the natural roast juices shine.

Notes

• Use a meat thermometer to hit 145ºF for perfect doneness
• Let the pork rest 10 minutes before slicing to retain juices
• Crush dried rosemary pieces to release more aroma and avoid chewy bits
• Substitute garlic powder or garlic-infused oil if fresh garlic is not available
• Reheat gently with a splash of stock to keep slices moist