Garlic Herb Crusted Pork Tenderloin
Juicy pork tenderloin coated in a garlic and fresh herb crust, roasted to perfection in under 30 minutes. One of the leanest high-protein cuts you can cook.
Juicy pork tenderloin coated in a garlic and fresh herb crust, roasted to perfection in under 30 minutes. One of the leanest high-protein cuts you can cook.
Per serving · Adjust servings below to scale ingredients
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Preheat oven to 220°C (425°F). Pat the pork tenderloin dry with paper towels and season all over with salt and pepper.
Mix garlic, rosemary, thyme, Dijon mustard, lemon zest, and olive oil into a paste.
Rub the herb paste evenly all over the tenderloin.
Heat an oven-safe skillet over high heat. Sear the tenderloin for 2 minutes per side until browned all over.
Transfer skillet to the oven and roast for 15–18 minutes until internal temperature reaches 63°C (145°F).
Rest for 5 minutes before slicing. Serve with roasted vegetables or a salad.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Pork tenderloin is the leanest cut of pork — leaner than chicken thigh and comparable to chicken breast. With 38g protein and only 220 calories per serving it fits easily into a high-protein, low-calorie diet.
Roast two tenderloins at once. Slice and store in airtight containers for up to 4 days in the fridge. Reheat gently in a microwave with a splash of water to prevent drying out, or eat cold in salads and wraps.
Yes — pork tenderloin is one of the leanest cuts of meat, delivering around 38g of protein per serving with only 6g of fat, making it comparable to chicken breast in its protein-to-fat ratio.
The USDA recommends 63°C (145°F) internal temperature followed by a 3-minute rest. At this temperature pork is safe to eat and still slightly pink and juicy in the centre.
Absolutely. Cooked pork tenderloin keeps well in the fridge for up to 4 days. Slice it cold and add to salads, grain bowls, or wraps for a high-protein lunch.
