Description
This Garlic Herb Pork Tenderloin recipe features a succulent and flavorful pork tenderloin marinated in a fragrant blend of garlic, fresh herbs, lemon, and balsamic vinegar. The tenderloin is seared to a golden crust on the stovetop and then roasted to juicy perfection in the oven. Ideal for a hearty yet elegant meal, this dish combines Mediterranean-inspired flavors with simple, fresh ingredients.
Ingredients
Scale
Pork Tenderloin
- 1 pork tenderloin (about 1 to 1.5 pounds)
Marinade
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pork tenderloin.
- Prepare Marinade: In a small mixing bowl, combine minced garlic, chopped rosemary, thyme, parsley, salt, black pepper, olive oil, balsamic vinegar, Dijon mustard, lemon zest, and lemon juice. Mix thoroughly to create the marinade.
- Prepare Pork: Rinse the pork tenderloin under cold water and pat dry with paper towels to help the marinade adhere better.
- Marinate: Place the pork tenderloin in a large zip-top bag or shallow dish and pour the marinade over it, ensuring even coating. Seal or cover and refrigerate for at least 30 minutes, ideally 2 to 4 hours for best flavor.
- Bring to Room Temperature: Remove the pork from the refrigerator and let it sit at room temperature for about 15 minutes to promote even cooking.
- Sear the Pork: Heat a large oven-safe skillet over medium-high heat. Add olive oil if needed. Sear the pork tenderloin for 2-3 minutes on each side until a browned crust forms.
- Roast: Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) measured with a meat thermometer.
- Rest the Meat: Remove the pork from the oven, transfer to a cutting board, and cover loosely with aluminum foil. Let rest for 5-10 minutes to allow juices to redistribute.
- Slice and Serve: Slice the pork tenderloin into medallions and serve warm, drizzling any remaining skillet juices over the slices for added flavor.
Notes
- Marinating the pork for longer (up to 4 hours) enhances flavor and tenderness.
- Use an instant-read meat thermometer to ensure the pork is perfectly cooked without overcooking.
- If you don’t have fresh herbs, dried herbs can be used at half the quantity.
- Letting the meat rest after roasting prevents juices from running out and keeps it moist.
- Leftover pork tenderloin is great for sandwiches or salads the next day.
