Easy Herb-Crusted Pork Tenderloin
Herb-crusted Pork Tenderloin can be an easy dinner you prepare in just one pan — don’t forge the side of oven roasted roasted carrots! Using a combination of fresh herbs and seasonings, the pork gets a wonderful flavor that is sure to impress even the pickiest eaters. This is a fantastic recipe for big, busy families or even as a solo meal because Herb-Crusted Pork Tenderloin can be the perfect leftover dish.
This tenderloin dinner is AIP and Paleo. Plus, it’s the perfect addition to Candida and SIBO protocol diets. If you’re following AIP, Candida, or SIBO diets, you’ll need to use an approved mustard (make sure you check the list of ingredients!)
The tenderloin is a lean cut of pork for a hearty, healthy, protein-rich dinner. In fact, pork is a healthy addition to any diet. It contains thiamin, niacin, B vitamins, and phosphorus, which are essential to many body functions including energy levels and hormone balance.
Pork tenderloin is extremely easy to cook because it requires very little prep. All you need to do is season the cut of meat, roast it in the oven, and serve. It is an extremely versatile meat that seems impressive, yet it is really very simple.
The herbs used for this tenderloin recipe are rosemary, thyme, and oregano. Herbs, like most greens, are full of immune-boosting components.
This recipe uses fresh herbs because I always advocate for fresh ingredients whenever possible — they are also so much more flavorful! The only exception is oregano, which may actually offer your dish more flavor when it is dried. Many of you may already have this conveniently seasoning on hand, so feel free to use what you have if it is better for you.
Fresh or dried, no matter what herbs you use, your kitchen will smell amazing!
Garlic, mustard, and olive oil
Grated garlic, Dijon mustard, olive oil, sea salt and pepper round out the flavor in this Herb-Crusted Pork Tenderloin. Garlic offers vitamins B and C, in addition to a wide range of minerals including manganese and copper.
Olive oil is a heart-healthy oil used in many cuisines around the world. It is full of monounsaturated fats and antioxidants which can help balance cholesterol levels.
Dijon mustard adds flavor to any recipe, and helps combine all the seasonings into an easy-to-spread condiment for the pork tenderloin. There are AIP-friendly Dijon mustard varieties so you can enjoy this recipe prior to reintroduction.
Roasting at a high temperature
The Herb-Crusted Pork Tenderloin is roasted at a high temperature of 425° F, which ensures the olive oil has a chance to crisp the herbs and form a deliciously crisp crust over the pork tenderloin.
A high roasting temperature also helps the tenderloin cook quickly and evenly, sealing in the juices. This will give you incredibly tender pork, even when you reheat any leftovers.
To make sure your Herb-Crusted Pork Tenderloin maintains the best texture, allow it to rest for 5 minutes after taking it out of the oven before you slice into it.
Safe temperature for cooked pork
The National Pork Board recommends cooking pork tenderloin to an internal temperature of 145° F to 160° F. An internal temperature of 145° F will yield a medium-rare tenderloin, while 160° F will yield a well-done tenderloin.
Use a meat thermometer to test the temperature of the pork tenderloin after about 20-25 minutes of roasting, and before removing it from the oven.
A roasted tenderloin isn’t complete with roasted carrots!
For this dish, I roasted sliced carrots in the same baking pan as the tenderloin so that the carrots absorbed the delicious juices from the meat. Quarter the carrots into thinner slices rather than chunks so that they are cooked to tender perfection beside the pork.
The carrots are seasoned with just a hint of sea salt and garlic powder, as they pick up a ton of delicious flavor from the Herb-Crusted Pork Tenderloin.
Don’t feel as though you have to limit yourself to carrots! You can also use parsnips, turnips, radishes, celery, or even sweet potato if you wanted to pair your tenderloin with a heartier vegetable.
Herb-Crusted Pork Tenderloin
- Herb-crusted Tenderloin
- 1 (1.5-lb) pork tenderloin
- 1 Tbsp Fresh Thyme Leaves or ½ Tbsp dried thyme
- 1 Tbsp fresh rosemary leaves, chopped or ½ Tbsp dried rosemary
- 1 Tbsp dried oregano
- 3-4 garlic cloves, finely minced
- 1 Tbsp dijon mustard
- 2 Tbsp olive oil
- 1/4 tsp salt or to taste
- freshly ground black pepper
- 1 lb carrots, peeled and chopped into 2-inch long pieces, then quartered
- 1 Tbsp olive oil
- 1/4 tsp salt or to taste
- 1/4 tsp garlic powder or to taste
If you like very tender carrots, roast them on a separate baking dish instead of together with the pork tenderloin, using the same roasting temperature and time.
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