Garlic Herb Roasted Pork Tenderloin Recipe | Oven-Baked Tips

Garlic Herb Roasted Pork Tenderloin is one of those dishes that looks and tastes impressive, yet it comes together with minimal fuss. Think juicy, tender slices of pork, bathed in a fragrant blend of garlic, rosemary, thyme, and lemon, with just enough caramelization on the outside to make every bite special. It’s the kind of recipe you can lean on for a weeknight dinner and proudly serve to guests on the weekend.

In this guide, you’ll learn exactly how to season, sear, and roast pork tenderloin so it turns out succulent every time. We’ll walk through each step, highlight common pitfalls, and give you smart tips so you can feel confident from the first chop of garlic to the final slice. Expect a flavorful, well-balanced roast with a crisp exterior, a juicy pink center, and the comforting aroma of herbs warming your kitchen.

Why This Garlic Herb Roasted Pork Tenderloin Belongs in Your Rotation

Simple ingredients, big results—that’s the magic here. A quick garlic-herb paste transforms a lean pork tenderloin into something truly memorable, while a high-heat roast locks in moisture and brings out a gorgeous crust. It’s fast enough for busy evenings and festive enough for a special meal. With the right oven temperature and a reliable meat thermometer, you’ll hit that perfect 145°F/63°C finish with ease—tender, juicy, and flavorful.

What You’ll Need for a Stellar Garlic Herb Roasted Pork Tenderloin

• 1 pork tenderloin (1.25–1.5 lb / 570–680 g) – A lean, tender cut that cooks quickly and evenly.
• 6 cloves garlic, finely minced – The bold backbone of flavor that pairs beautifully with herbs.
• 2 tbsp fresh rosemary, minced – Adds a piney aroma and savory complexity.
• 1 tbsp fresh thyme leaves – Earthy and floral, it balances the garlic and rosemary.
• 2 tbsp fresh parsley, chopped – Brings brightness and a fresh finish; doubles as garnish.
• 2 tsp Dijon mustard – Helps the herb paste adhere and adds a gentle tang.
• 1 tsp lemon zest – Lifts the flavors and keeps the dish lively.
• 1 tsp smoked paprika – Subtle warmth and a hint of color for the crust.
• 1/4 tsp red pepper flakes (optional) – A touch of heat if you like a mild kick.
• 2 tsp kosher salt – Essential for seasoning the meat and enhancing all the flavors.
• 1 tsp freshly ground black pepper – Adds that classic peppery bite.
• 3 tbsp olive oil – Moistens the paste and encourages golden browning.
• 1 tbsp unsalted butter – For basting in the final minutes; deepens flavor and sheen.
• 1 tsp honey or maple syrup (optional) – A whisper of sweetness to balance the herbs and garlic.
• 1 tbsp apple cider vinegar or lemon juice – A finishing splash that brightens and balances richness.
• 1/2 cup dry white wine or low-sodium chicken broth (optional, for pan sauce) – Deglazes the fond and yields a quick, elegant sauce.
• Kitchen twine (optional) – Useful for tying if your tenderloin is uneven in thickness.

How to Make Your Garlic Herb Roasted Pork Tenderloin, Step by Step

1. Preheat and prep the pan. Set your oven to 425°F (220°C). Place an oven-safe skillet (cast iron is great) on the stovetop over medium-high heat so it’s hot when you’re ready to sear.
2. Trim the tenderloin. Pat the pork dry with paper towels. Use a sharp knife to remove the silver skin (the thin, shiny membrane) so your roast stays tender and the seasoning penetrates better.
3. Make the garlic-herb paste. In a small bowl, combine minced garlic, rosemary, thyme, parsley, Dijon, lemon zest, smoked paprika, red pepper flakes (if using), kosher salt, black pepper, olive oil, and the optional honey/maple. Stir until it forms a thick, spreadable paste.
4. Season thoroughly. Rub the paste all over the tenderloin, coating every surface. If the tenderloin tapers significantly, tie the thinner end under with kitchen twine so it cooks more evenly.
5. Optional quick rest. If you have time, let the seasoned pork rest at room temperature for 15–20 minutes. This takes the chill off and helps with even cooking. Do not leave it out for more than 60 minutes.
6. Sear for a flavorful crust. Add a thin film of oil to the hot skillet. Lay the tenderloin in and sear 2–3 minutes per side until browned all over. Don’t rush; color equals flavor.
7. Roast to juicy perfection. Slide the skillet into the oven. Roast for about 10–15 minutes, depending on thickness, until an instant-read thermometer inserted into the center reads 140–145°F (60–63°C). Pull on the lower end (140°F/60°C) for a slightly pink, extra-juicy center—it will rise a few degrees as it rests.
8. Baste with butter. In the last 2 minutes of roasting, add 1 tbsp butter to the pan. As it melts, spoon the buttery pan juices over the pork for extra flavor and shine.
9. Rest before slicing. Transfer the tenderloin to a cutting board and tent loosely with foil. Rest 5–10 minutes so the juices redistribute and the carryover heat finishes the cooking.
10. Make a quick pan sauce (optional but lovely). Place the skillet over medium heat. Add white wine or chicken broth and scrape up the browned bits. Simmer 2–3 minutes to reduce slightly, then stir in a splash of apple cider vinegar or lemon juice. Taste and adjust seasoning with salt and pepper. Swirl in an extra teaspoon of butter if you’d like a silkier finish.
11. Slice and serve. Cut the pork into 1/2-inch (1.25 cm) medallions against the grain. Spoon over any resting juices and pan sauce. Sprinkle with fresh parsley and serve immediately.

Timeframe & Prep Overview

• Prep time: About 15–20 minutes (includes trimming and making the paste).
• Optional marinating/bench rest: 15–20 minutes at room temperature for better browning and even cooking.
• Searing: 4–6 minutes total on the stovetop.
• Roasting: 10–15 minutes at 425°F (220°C), depending on thickness.
• Resting: 5–10 minutes before slicing.

When is it ready? You’re aiming for an internal temperature of 145°F (63°C) after resting. From start to finish, you can have this on the table in about 45 minutes, or closer to an hour if you include the optional resting and the pan sauce.

Pro Tips for Guaranteed Success

• Use a meat thermometer. This single tool is your best insurance against overcooking. Start checking a few minutes early; tenderloins vary in thickness and ovens vary in heat.
• Dry the meat well. Moisture is the enemy of browning. Pat thoroughly with paper towels before seasoning.
• Trim the silver skin. It doesn’t break down in cooking and can make bites chewy. Removing it improves tenderness and appearance.
• Don’t skip the rest. Those 5–10 minutes of resting let the juices redistribute, giving you a more succulent, evenly cooked result.
• Sear first, then roast hot. The sear builds flavor and color; the high-heat roast locks in juices and finishes the center quickly.
• Balance the flavors. A tiny drizzle of honey in the herb paste and a splash of vinegar or lemon in the sauce keep the profile rounded and bright.
• Tie for even thickness. If one end is very thin, tuck it under and tie so the roast cooks at the same pace from end to end.
• Scale the herbs to taste. If your rosemary is especially robust, dial it back a bit and lean on parsley and thyme to keep things balanced.
• Make it a tray meal. Roast halved baby potatoes and carrots on a separate sheet pan at the same temperature, starting them 15–20 minutes earlier so everything finishes together.

Nutrition at a Glance

Approximate nutrition per serving (assuming 4 servings and including a light basting with butter, without the optional pan sauce):

• Calories: ~290
• Protein: ~32 g
• Total Fat: ~14 g
• Saturated Fat: ~4 g
• Carbohydrates: ~3 g
• Fiber: ~1 g
• Sugars: ~1 g
• Sodium: ~600 mg (varies with salt and broth used)

These values are estimates and will vary with the exact size of your tenderloin, how much paste adheres, and whether you include the optional sauce.

Questions People Often Ask

Can I use pork loin instead of tenderloin?

Pork loin is thicker and denser, so it needs a longer, lower cook to prevent drying out. If using pork loin, skip this high-heat method and roast at 350°F (175°C) until it reaches 145°F (63°C), allowing extra time. The garlic-herb paste still works beautifully—just adjust timing.

How do I know when the tenderloin is done without overcooking?

Use an instant-read thermometer and start checking early. Pull the pork at 140–145°F (60–63°C), then rest 5–10 minutes. Carryover heat will bring it to the perfect, juicy finish. The center should be slightly pink, which is safe at 145°F.

Can I prepare it ahead?

Yes. You can make the herb paste up to 24 hours ahead and refrigerate. You can also season the tenderloin and refrigerate it for up to 12 hours. For best searing, pat it dry and let it sit at room temperature for 15–20 minutes before cooking.

A Warm Send-Off

There’s something wonderfully reassuring about a well-roasted pork tenderloin: it’s approachable, aromatic, and generously flavorful without being heavy. With a handful of fresh herbs, a few pantry staples, and a reliable oven, you can create a meal that feels both comforting and elevated. Whether it’s a quiet dinner at home or the centerpiece of a small celebration, this Garlic Herb Roasted Pork Tenderloin brings people to the table and invites them to linger.

Most importantly, it’s a recipe that rewards care, not complexity. A good sear, the right internal temperature, and a short rest—these small steps make all the difference. Serve it with simple roasted vegetables, a bright salad, or creamy mashed potatoes, and you’ve got a plate that’s as satisfying as it is beautiful. Enjoy the process, trust your senses, and savor the first slice—this is the kind of cooking that makes home feel special.