Storage Tips

Cool leftover pork completely before transferring to an airtight container; refrigerate up to 4 days. For meal-prep, slice medallions and layer between parchment so they reheat evenly. Warm gently at 250 °F for 8 minutes or microwave at 50 % power just until barely warm—overheating toughens lean pork. Frozen slices keep 2 months; vacuum-seal or press plastic wrap directly onto surface to prevent freezer burn. Thaw overnight in fridge, then flash-sear in a hot skillet for 30 seconds per side to revive edges.

Frequently Asked Questions

Can I skip the brine?

You can, but the tenderloin will be less forgiving. If time-pressed, skip the 20-minute brine and simply salt the meat 40 minutes before cooking; the salt will penetrate and mimic a dry brine.

What if I don’t have an oven-safe skillet?

Sear in any heavy pan, then transfer pork to a foil-lined sheet pan. The fond won’t be as rich, but the meat still cooks perfectly.

Is pink pork really safe?

Yes. USDA guidelines lowered the safe internal temperature to 145 °F followed by a 3-minute rest. A blush of pink at 140–145 °F is both safe and succulent.

Can I use dried herbs?

Fresh herbs give the best texture and flavor. In a pinch, use 1 teaspoon dried for every tablespoon fresh, but pulse them into the paste so they hydrate and don’t feel like pine needles.

What sides pair best?

Anything that can roast on a sheet pan at 400 °F alongside the pork—baby potatoes, green beans, or broccoli—so everything finishes together. Creamy polenta is another dreamy match for the pan sauce.

pork

Pin Recipe

Easy Oven-Baked Pork Tenderloin with Herbs

Love this? Pin it for later! There’s something quietly magical about a perfectly roasted pork tenderloin—rosy, juicy, and fragrant with garlic and herbs—that turns even the busiest Tuesday…

Prep—

Cook—

Serves—

Ingredients

1 pork tenderloin (1–1¼ lb)
2 tablespoons kosher salt
1 tablespoon light brown sugar
3 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1 teaspoon lemon zest
¼ cup dry white wine or chicken stock

Instructions

Brine:Dissolve salt and brown sugar in 2 cups warm water. Submerge tenderloin 20 minutes.
Preheat:Set oven to 400 °F. Remove pork, rinse, and pat completely dry.
Herb paste:Stir together 2 tablespoons olive oil, Dijon, herbs, garlic, and lemon zest.
Sear:Heat remaining oil in oven-safe skillet over medium-high. Sear pork 2 minutes per side.
Roast:Brush herb paste over pork; roast 12–15 minutes until 140 °F internal.
Rest:Transfer to board, tent with foil 10 minutes.
Deglaze:Simmer wine in skillet 2 minutes, scraping browned bits; spoon sauce over sliced medallions.