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.
Keeps well in an airtight container in the fridge for 3-4 days. Reheat gently — add a splash of water or broth if the sauce thickens.
A simple green salad, roasted vegetables, or steamed rice make great accompaniments depending on how hearty you want the meal.
The pan must be hot before the protein goes in — add oil and wait until it shimmers. Pat the protein completely dry first (moisture prevents browning). Don't crowd the pan; cook in batches with space between each piece.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
