Garlic Herb Rubbed Pork Tenderloin

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garlic herb rubbed pork tenderloin

Tender, juicy, roast pork is a favorite main dish in our house. Spicy, sweet, or fragrant with fresh herbs, however you cook it, pork is on our table at least once a week.

I learned several years ago, that the best way to serve pork is slightly pink, never gray. Cooking by temperature instead of by time makes that easy to do. The first internal meat thermometer I bought was a complete game-changer for me.

I used to think that I didn’t like pork very much, but what I really didn’t like was dried out, overcooked pork!

When the Ohio Pork Council asked me if I’d like to create a recipe featuring #PinkPork, you can only imagine how thrilled I was. This is something that I do on a regular basis, without any encouragement.

This pork tenderloin turned out perfectly pink and moist, with awesome flavor from all the herbs and garlic. My often meat-picky kids ate every single bite on their plates and said they really liked it.

You can find more of my favorite Pork Recipes here and you can follow the Ohio Hog Farmers on Facebook for delicious recipes and tips everyday.

garlic herb rubbed pork tenderloin

If you don’t already have an internal meat thermometer, I can’t recommend one highly enough. I mean it. You will never regret that purchase and you will use it far more often than you think you will.

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Garlic Herb Rubbed Pork Tenderloin

5 from 1 vote
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Servings: 8 servings

Ingredients 

  • 2 1/2 - 3 pounds pork tenderloin
  • 1 tablespoon finely minced fresh oregano or 1 teaspoon dried
  • 1 tablespoon finely minced fresh sage or 1 teaspoon dried
  • 1 tablespoon finely minced fresh rosemary or 1 teaspoon dried
  • 4 large garlic cloves minced
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 1/2 tablespoons olive oil

Instructions

  • Preheat oven to Broil. Place the oven rack about 6 inches from the top of the oven. Rinse and pat dry the pork tenderloin. Place it on a large baking sheet. Combine all remaining ingredients in a small bowl and stir with a spoon to combine and form a thick paste. Use your hands to rub the paste all over the pork.
  • Broil the pork for 8 minutes, remove from the oven and turn the pork over. Broil an additional 6-8 minutes, until the meat registers 145 degrees with an internal thermometer. Remove from the oven and let the meat rest at least 3 minutes before slicing. Enjoy!

Notes

I used two small pork tenderloins that were just over a pound each. Watch closely and be careful not to overcook the meat. Cook by temperature and not by time. Pink pork is always tastiest!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Disclosure: I was compensated to create a #PinkPork recipe for the Ohio Pork Council and the Ohio Soybean Council. All opinions shared about the deliciousness of pork are 100% my own.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Rebecca {foodie with family} says

    Oh WOW does this #pinkpork ever look lovely and delicious! I remember being weirded out at first when I learned pork didn't have to be cooked to shoe-leather to be safe. I'm so glad I DID learn it though, because you're right. It's game changing! Go #pinkpork

  2. Anonymous says

    When you are as old as my husband, there is no way to convince him to eat pink pork. It was pounded into our heads for 60years

    • Mary says

      I get that. I grew up eating pork that was WELL done. This really is a whole new world for me and I can't even tell you how different it tastes. I LOVE it!

  3. Unknown says

    Family loved this one! Thanks.

    Also, thank you for breathing new life into my kitchen. I used to LOVE to cook, then kids and a very busy lifestyle and many many years of it turned it into a chore. You have become my cooking muse and I truly appreciate it!