How to Make Easy Oven-Baked Pork Tenderloin with Herbs

Brine for juiciness

In a medium bowl dissolve 2 tablespoons kosher salt and 1 tablespoon light brown sugar in 2 cups warm tap water. Submerge the tenderloin, cover, and let stand 20 minutes while you prep the herbs. (If your kitchen is warm, pop it in the fridge.)

Make the herb paste

Pat the herbs dry, then strip leaves from stems; you need 1 tablespoon each minced rosemary and thyme plus 2 tablespoons chopped parsley. Combine herbs with 3 tablespoons olive oil, 1 tablespoon Dijon, 2 minced garlic cloves, and 1 teaspoon lemon zest. Stir into a thick pesto-like paste.

Sear for flavor

Heat oven to 400 °F. Remove pork from brine, rinse briefly, and pat very dry—surface moisture will steam instead of sear. Heat an oven-safe skillet (cast iron or stainless) over medium-high heat with 1 teaspoon olive oil. When the oil shimmers, add the tenderloin; sear 2 minutes per side until golden. You’re not cooking through, just building crust.

Slather & roast

Brush the herb paste generously over the top and sides. Insert a probe thermometer horizontally into the thickest section. Slide the skillet into the oven and roast 12–15 minutes, until the internal temperature reads 140 °F.

Rest & deglaze

Transfer pork to a cutting board, tent loosely with foil, and rest 10 minutes (temp will climb to a safe 145 °F). Meanwhile set the skillet over medium heat, pour in ¼ cup dry white wine or chicken stock, and scrape the browned bits with a wooden spoon. Reduce 2 minutes until syrupy.

Slice & serve

Using a sharp chef’s knife, slice into ½-inch medallions, angling on the bias for restaurant flair. Arrange on a platter, drizzle with the skillet sauce, and shower with extra parsley. Serve alongside roasted vegetables, mashed potatoes, or a crisp apple-fennel salad.

Expert Tips

Thermometer > Clock

Ovens vary; start checking at 10 minutes. Pink at 140 °F is safe and juicy—anything past 150 °F trends toward shoe leather.

Dry = Crust

After brining, rinse off excess salt and blot with paper towels until matte. Moisture is the enemy of browning.

Cast-Iron Bonus

A well-seasoned skillet retains heat so the pork coasts gently while resting, buying you wiggle room on timing.

Double Batch

Two tenderloins fit side-by-side; increase sear time by 1 minute per side, roast 2–3 minutes longer, and you’ve got lunches all week.

Variations to Try

Asian-FusionSwap Dijon for miso, herbs for cilantro & mint, and finish with sesame oil and rice-wine deglaze. Serve in lettuce cups with quick-pickled carrots.
Smoky BBQReplace herbs with 1 teaspoon each smoked paprika and ancho chile, brush with your favorite barbecue sauce during the final 3 minutes of roasting.
Apple CiderSubstitute apple cider for the wine in the pan sauce and whisk in a teaspoon of Dijon plus a knob of butter for glossy, autumnal goodness.
Keto Bacon-WrappedWrap seared tenderloin with 3 strips of thin bacon, tucking ends underneath. Roast as directed; the bacon fat bastes the pork and keeps ultra-moist.