Sliced roasted pork tenderloin with a golden seared crust and pale pink center on a white board, with rosemary sprigs and garlic behind. — Photo: Lebensmittelfotos · Pixabay Content License · Pixabay

American · Dinner · Lunch

Herb-Roasted Pork Tenderloin

Name: Herb-Roasted Pork Tenderloin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large (about 1.5 lb) pork tenderloin, trimmed of silver skin; 1 tbsp olive oil; 3 cloves garlic, finely minced; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves; 2 tbsp fresh parsley, chopped; 1 tsp lemon zest; 3/4 tsp salt; 1/2 tsp black pepper, ground

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Lean pork tenderloin coated in a fragrant paste of garlic, rosemary, thyme and lemon zest, seared until golden and then roasted until juicy. It is simple enough for a weeknight and smart enough for guests.

Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 4

Easy
Gluten Free
Dairy Free
High protein
Low Carb

11%

Per serving221kcal11% of a 2,000 kcal day

36gProtein

1gCarbs

7gFat

0gFiber

Calories come from: Carbs 3% · Fat 30% · Protein 67%

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Ingredients

For 4 servings

1 large (about 1.5 lb)680 gpork tenderloin, trimmed of silver skin
1 tbsp14 golive oil
3 cloves9 ggarlic, finely minced
1 tbspfresh rosemary, finely chopped
1 tbspfresh thyme leaves
2 tbsp8 gfresh parsley, chopped
1 tsplemon zest
3/4 tsp5 gsalt
1/2 tspblack pepper, ground

Steps

1
Heat the oven to 220 °C / 425 °F.
2
Pat the pork tenderloin dry with paper towels.
3
In a small bowl, mix 2 tsp of the olive oil with the garlic, rosemary, thyme, half the parsley, lemon zest, salt and pepper into a paste.
4
Rub the herb paste evenly over the pork.
5
Heat the remaining olive oil in an ovenproof skillet over medium-high heat.
6
Sear the pork for 5–6 minutes, turning, until browned on all sides.
7
Move the skillet to the oven and roast for 15–20 minutes, until the thickest part reads 63 °C / 145 °F on an instant-read thermometer.
8
Transfer the pork to a board, cover loosely with foil and rest for 5 minutes.
9
Slice into medallions, scatter with the remaining parsley and spoon over any pan juices.

Swaps, storage and make-ahead

Swaps

Use 1 tsp dried rosemary and 1 tsp dried thyme in place of the fresh herbs if that is easier to shop for.
Swap the pork for boneless, skinless chicken breasts, roasting until they reach 74 °C / 165 °F in the thickest part.
Replace the lemon zest with orange zest for a slightly sweeter, milder citrus note.
If you don't have an ovenproof skillet, sear the pork in a regular pan, then move it to a lined baking tray to roast.

Storage

Refrigerate leftover pork in an airtight container within 2 hours and eat within 3 to 4 days. Reheat gently, covered with a splash of water or broth, until steaming hot, or enjoy it cold, sliced thinly in sandwiches or salads.

Make ahead

Mix the herb paste and rub it over the pork up to 24 hours ahead, then keep it covered in the fridge. Let it sit at room temperature for about 15 minutes before searing.

Nutrition values are for the recipe as written.

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Allergens and nutrition

No major allergens in the ingredients.

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (181 g)	Per 100 g
Calories	221 kcal	122 kcal
Protein	36 g	19.9 g
Carbohydrates	1.4 g	0.8 g
of which sugars	0.1 g	0.1 g
Fiber	0.4 g	0.2 g
Fat	7.1 g	3.9 g
of which saturated	1.7 g	0.9 g
Sodium	528 mg	292 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.