Savory Garlic Herb Roasted Pork Tenderloin: Cooking Steps and Serving Suggestions

Ingredients

Main Ingredients

• 1.5 lb pork tenderloin, trimmed
• 2 tablespoons olive oil

Herb‑Garlic Marinade

• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• ½ tablespoon fresh sage, minced
• Zest of 1 lemon

Glaze & Seasonings

• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• ¼ cup low‑sodium chicken broth
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

Roasting & Finishing

1. Preheat the Oven. Set your oven to 375°F (190°C). A consistent temperature ensures the pork cooks evenly and the glaze caramelizes without burning.
2. Sear the Pork. Heat a large oven‑safe skillet over medium‑high heat, add a drizzle of olive oil, and sear the tenderloin for 2‑3 minutes per side until a deep golden crust forms. This step locks in juices and creates the foundation for a flavorful glaze.
3. Apply the Marinade. Reduce the heat to medium, pour the herb‑garlic mixture over the seared pork, and stir gently to coat. Let the sauce bubble for 30 seconds, allowing the aromatics to release their perfume.
4. Transfer to Oven. Place the skillet in the preheated oven. Roast for 15‑20 minutes, or until an instant‑read thermometer registers 145°F (63°C) at the thickest part. Baste the pork with pan juices halfway through for extra moisture.
5. Rest & Serve. Remove the tenderloin from the oven and let it rest on a cutting board for 5‑7 minutes. Resting redistributes the juices, guaranteeing each slice stays juicy. Slice into ½‑inch medallions, drizzle with any remaining glaze, and garnish with a sprinkle of fresh herbs.