A flavorful and juicy pork tenderloin recipe with a herbaceous crust, perfect for a family dinner or special occasion.
Preheat your oven to 425°F (220°C).
Ensure your oven is preheated to the correct temperature for even cooking.
Pat the pork tenderloin dry with paper towels and place it on a cutting board.
Drying the pork helps the seasoning adhere better.
In a small bowl, mix the minced garlic, rosemary, thyme, salt, and black pepper.
Chop the herbs finely to release their full flavor.
Rub the pork tenderloin with olive oil, then coat it evenly with the herb mixture.
Massage the seasoning into the meat for better flavor penetration.
Place the pork tenderloin in a roasting pan and insert a meat thermometer into the thickest part.
Position the thermometer correctly to ensure accurate temperature readings.
Roast the pork in the oven until the internal temperature reaches 145°F (63°C), about 20-25 minutes.
Check the temperature periodically to avoid overcooking.
Remove the pork from the oven and cover it loosely with aluminum foil. Let it rest for 10 minutes.
Resting allows the juices to redistribute, making the meat juicier.
Slice the pork tenderloin and serve with your choice of sides.
Slice against the grain for tender pieces.
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