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Herb Roasted Pork Tenderloin

Herb Roasted 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 Roasted Pork Tenderloin can be the perfect leftover dish.

This tenderloin dinner is AIP-approved and Paleo-friendly. Plus, it’s the perfect addition to Candida and SIBO protocol diets.

Pork Tenderloin

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, olive oil & herbs

Grated garlic, olive oil, sea salt and pepper round out the flavor in this Herb Roasted 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.

Roasting at a high temperature

The Herb Roasted 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 Roasted 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 Roasted 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 Roasted Pork Tenderloin




Prep Time

5 minutes

Cook Time

30 minutes


Herb Roasted Tenderloin
  • 1.5 lbs pork tenderloin
  • 1 Tbsp thyme or ½ Tbsp dried thyme
  • 1 Tbsp rosemary or ½ Tbsp dried rosemary
  • 1 Tbsp dried oregano
  • 4 cloves garlic finely minced
  • 2 Tbsp extra virgin olive oil
  • 1/4 tsp sea salt or to taste
  • ground black pepper
  • 5 carrot about 1 pound, peeled and chopped into 2 inch pieces and then quartered
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp sea salt or to taste
  • 1/4 tsp garlic powder or to taste


  1. Preheat oven to 425° F. Pat the pork tenderloin dry with a paper towel, and place it in the middle of an 8x11-inch roasting pan.
  2. In a small bowl, combine all the tenderloin ingredients from the thyme through the black pepper, and mix into a paste. Use the back of a spoon to spread the seasoning paste over the top and sides of the pork tenderloin.
  3. In a large bowl, combine the chopped carrots, olive oil, salt, and garlic powder, and mix well. Arrange the carrots around the pork tenderloin.
  4. Bake at 425° F for 25-35 minutes, or until the pork is cooked to 145° F - 160° F. Use a meat thermometer to test the temperature in the thickest part of the tenderloin.
  5. Remove from heat, allow to stand for 5 minutes before slicing.
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