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+ servings

Herb Crusted Pork Tenderloin

Author - Serena Wolf
Yields: 8 servings


  • 4 x 1 lb pork tenderloins
  • approx ½ cup olive oil
  • 2 tbsp each: thyme rosemary, and sage, chopped
  • 4 tbsp flat leaf parsley chopped
  • 6 cloves garlic finely chopped
  • 3 cups breadcrumbs


  • Preheat the oven to 400 degrees
  • Finely chop the thyme, rosemary, and sage. Place them in a bowl.
  • Peel and chop the garlic. Chop the parsely with the garlic so that it gets a little bit pastey. Mix the paste with the other herbs in the bowl.
  • Rub each tenderloin generously with olive oil. Just use your hands and embrace the mess. Then spread each tenderloin with a thin layer of herbs (about 3 tbsp per tenderloin).
  • Spread the breadcrumbs in a shallow baking pan. Dredge each tenderloin in breadcrumbs.
  • Place the tenderloins in a roasting pan and place in the 400 degree oven for approximately 15 minutes. The meat will be cooked when it registers between 140 and 145 degrees. BUY A MEAT THERMOMETER. Trust me, it will save your life in the kitchen. You can get them for about a dollar at the grocery store. If the crust is not sufficiently browned, feel free to stick the tenderloins under the broiler for a minute or two.
  • Remove the meat from the oven, cover with aluminum foil and allow to rest for 10 minutes. Slice the tenderloins into medallions ½ an inch thick and serve!