One-Skillet Herb Crusted Pork Tenderloin

Get ready for the most flavorful pork tenderloin you’ve ever made! This herb-crusted beauty combines fresh aromatics with foolproof cooking techniques for a restaurant-worthy dinner that’s surprisingly simple to prepare.

The magic happens when the herb crust meets a screaming hot skillet, creating an irresistibly golden exterior while keeping the inside perfectly juicy. Best part? It’s all made in one pan, which means maximum flavor and minimal cleanup.

Ingredients

For the Pork:

• 1 (1 to 1.5 pound) pork tenderloin
• 2 tablespoons olive oil
• 2 cloves garlic, minced

For the Herb Crust:

• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Position rack in the center.
2. Prepare the pork by trimming any silver skin (the shiny connective tissue). Pat thoroughly dry with paper towels – this ensures proper searing.
3. Create the herb paste by combining 2 tablespoons olive oil, minced garlic, and all fresh herbs in a small bowl. Season generously with salt and pepper.
4. Coat the tenderloin completely with the herb mixture, pressing gently to adhere.
5. Heat a cast-iron or oven-safe skillet over medium-high heat until very hot (about 3-4 minutes). A drop of water should sizzle and evaporate immediately.
6. Sear the pork for 2-3 minutes per side until golden brown. Use tongs to rotate and sear all surfaces.
7. Transfer the skillet directly to the preheated oven. Roast for 20-25 minutes, or until an instant-read thermometer registers 145°F (63°C) in the thickest part.
8. Let rest for 5-10 minutes before slicing. The temperature will rise another 5-10 degrees during resting.

Smart Swaps

• Use dried herbs if fresh aren’t available (use 1 teaspoon dried for every 1 tablespoon fresh)
• Substitute sage or oregano for any of the herbs

Make It Diabetes-Friendly

• Serve with roasted non-starchy vegetables instead of potatoes
• Keep portions to 4-6 ounces cooked weight (approximately 15g protein)
• Pair with a high-fiber side like cauliflower rice to slow glucose response

Pro Tips

• Bring pork to room temperature 30 minutes before cooking for even cooking
• Don’t move the meat while searing – let the crust develop
• Use a cast-iron skillet for the best sear and even heating