Herb Roasted Pork Tenderloin

February 16, 2014



It’s about time for grill season.  I am ready to unbury the grill from the 2 feet of snow it’s currently covered in and fire it up.  

But until then, I am making it work.  

This pork tenderloin is moist and full of flavor.  It’s tender and makes great leftovers.  

Give it a try while we wait for the snow to melt.  

Herb Roasted Pork Tenderloin

  • 1 (4-pound) boneless pork tenderloin, 
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme 
  • 1 teaspoon dried basil 
  • 1 teaspoon dried rosemary 
  • 1 teaspoon dried parsley
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper


  1. Preheat oven to 475 degrees F.
  2. In a Ziploc bag, mix all ingredients together and massage onto pork.  Allow to marinate for an hour or two at the least. 
  3. When pork is done marinating, in a sauce pan add pork and sear the outside for 1-2 minutes.  
  4. Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. 
  5. Test for doneness – make sure there is no pinkAllow it to sit for about 20 minutes before carving. It will continue to cook while it rests.


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