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Garlic Herb Roasted Pork Tenderloin with Simple Pan Sauce

Close-up of a perfectly cooked and sliced pork tenderloin recipe resting in its own juices on a white plate.
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Make a juicy and tender pork tenderloin using this easy oven-baked recipe. The garlic herb crust locks in moisture, and a quick pan sauce adds flavor for an impressive weeknight dinner.

Ingredients

Scale
  • 1 pork tenderloin (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels.
  2. In a small bowl, mix the minced garlic, chopped rosemary, thyme, salt, and pepper. Rub the olive oil over the entire surface of the pork tenderloin.
  3. Press the herb mixture firmly onto all sides of the pork tenderloin to create a crust.
  4. Place the seasoned pork tenderloin in a roasting pan or on a rimmed baking sheet.
  5. Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
  6. Remove the pork from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing. This step is key for juicy pork tenderloin.
  7. While the pork rests, place the roasting pan over medium heat on the stovetop (if oven-safe) or pour the drippings into a small saucepan.
  8. Add the chicken broth to the pan, scraping up any browned bits from the bottom. Bring to a simmer.
  9. Whisk in the Dijon mustard. Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens slightly.
  10. Slice the rested pork tenderloin into 1/2-inch thick medallions. Serve immediately with the pan sauce spooned over the top.

Notes

  • For the juiciest pork tenderloin, use a meat thermometer. Pull it from the oven right at 145°F; carryover cooking will bring it up a few degrees.
  • If you do not have fresh herbs, you can substitute 1 teaspoon dried rosemary and 1/2 teaspoon dried thyme.
  • This simple pork roast pairs well with mashed potatoes or roasted vegetables for a complete meal.

Nutrition

Find it online: https://cookingbyjade.com/pork-tenderloin-recipe-garlic-herb-roast/