Happy 2012 everyone!  I hope everyone had a wonderful new years.  Mine unfortunately was spent with a little brush with food poisoning.  Ok, not a little brush….a big brush!  And let me tell you, it was not fun!  I pretty much felt like doing nothing at all so while the hubby ran around with the munchkins I stayed close to the bathroom and close to bed.  Booo!  Not what I envisioned the end of my vacation being like.  Luckily by new years day I was feeling a little closer to my normal self and actually got back into the kitchen to cook a new years dinner.  New years also marked the start of my MVT Challenge at my Crossfit Delray Beach.  Two plus months of a clean Paleo diet filled mostly with meats, veggies, and some training.  You know with all those Paleo rules, which you can find a great post by Fitbomb on “What the Paleo Diet is”.  I’ve been Paleo since July so it’s nothing really new to me, but it is a challenge I need after the holiday season where I had a few treats.  So I’m packing up the almond flour and coconut flour for a little bit on the blog and hope to bring you some of my MVT meals while I taking on the Crossfit challenge.  Are ready?  Are you excited?  Boy, I sure am!

First up a garlic herb tenderloin that is super easy to prep and even more to cook.  There is nothing better about using fresh herbs too.  Makes this tenderloin pretty darn delicious.  I partnered our tenderloin with roasted asparagus tossed with a little olive oil and a dash of balsamic vinegar and some sauteed diced sweet potato (sauteed in coconut oil).  It was a great meal to get back to normal after my brush with food poisoning.  And I can’t even begin to tell you how great it is to feel normal….don’t ever get food poisoning!  Ha!  Easier said than done, but I seriously don’t wish it on anyone.

Enjoy the tenderloin everyone!  And HAPPY 2012!

Garlic Herb Crusted Pork Tenderloin

2 garlic cloves, finely chopped (about 1 tablespoon)

1 tablespoon fresh sage, finely chopped

1 tablespoon fresh rosemary, finely chopped

1 teaspoon fresh thyme, chopped

1 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

2 tablespoon olive oil, divided

1 pork tenderloin


Stir together garlic, sage, rosemary, thyme, salt, pepper, and 1 tablespoon olive oil in a small bowl.  Rub mixture all over pork.  Let marinate 30 minutes to 2 hours.

Preheat oven to 400 degrees.

Heat a large, heavy, and oven proof saute pan over medium-high heat.  Add olive oil.  Add pork, and brown on each side, about 4 minutes on each side.

Transfer pan to oven.  Roast pork turning occasionally until an thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes.  Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

Serve along side your favorite sides and enjoy!

Tagged with →  

21 Responses to Garlic Herb Crusted Pork Tenderloin

  1. leslie says:

    I was sick too, not w/ food poisoning but with the stomach virus! So I can certainly empathize! Love your pork
    Happy New Year

  2. Chef Dennis says:

    wow….gorgeous pictures of a simply delicious dish!

  3. […] Garlic Herb Crusted Pork Tenderloin […]

  4. Jonathan says:

    Simple and delicious. Just what I was looking for. Thank you for this awesome receipe!

  5. Suzie says:

    This looks delicious. So much fun turning non-paleo people onto these recipes. They van’t believe how good and filling the meals are.

  6. […] Nuggets with Sweet Potato Fries & Apple Slices  (Kids Night) Garlic Herb Crusted Pork Tenderloin or I may make this recipe using pork tenderloin in a crock pot Almond Crusted Cod & Salad […]

  7. Diana says:

    Yum, i can’t wait to try it!


  8. […] Heather @ Onceamonthmom.com; adapted from Multiply Delicious […]

  9. Amy says:

    Two things to say first: I did not have fresh herbs at home, so I used dried herbs and I did not let it marinate for 30 minutes because I had a hungry husband looking over my shoulder. That being said, this was still DELICIOUS! And, it smells so great when it’s cooking. I used a cast iron skillet, as I think it just make things taste that much better (I know, probably my imagination), and it’s easily transferred from stove-top to oven. The best thing is that you can pop this baby in the oven and leave it for half an hour! I’ll definitely be making it again…and again…and again!

  10. Mimi says:

    Made this today for our traditional New Year’s Day meal–black-eyed peas, collards, & pork. We usually cook a tenderloin on the grill but it was raining today. This was excellent. So glad to have a really good “indoor” recipe.

  11. Marty says:

    Making this tomorrow night, we had it at Billy and Ashleys on Christmas Eve and it was absolutely delicious!

  12. […] Sunday: Pot Roast with Balsamic Onion GravyMonday: Chocolate ChiliTuesday: LeftoversWednesday: The Best Chicken You Will Ever EatThursday: Chicken Salad (with leftover chicken)Friday: Shrimp Curry over Riced Cauliflower (Curry Sauce)Saturday: Garlic Herb Crusted Pork Tenderloin […]

  13. kira says:

    This is the first thing I tried from your site. Absolutely delicious. One of my favorite meals I have ever eaten. Not to mention something beautiful to serve to company. I will be trying several recipes simply because this was so good. I can think of many ways to use the apple salsa. I loved the flavors paired with the meat rub. Officially added to our rotation!

  14. Tara m says:

    Made this tonight and it was delicious!

  15. Vanessa says:

    Can you specify how many pounds your pork tenderloin is? I bought a family pack of pork tenderloin, and I’m wondering if I need to double the herbs and oil. Thank you!

  16. MDelicious says:

    Hi Vanessa,
    It is about 1 to 1 1/4 lbs. :)

  17. […] chicken with sweet potato (white stuff is a bit of coconut butter) and broccoli. Dinner: herb marinated pork with green goddess cauliflower rice. Snack: apple with almond butter and a handful of […]

  18. Liddy says:

    Made this recently and it was fabulous! Everyone in my family loved it, including my daughter who isn’t normally a pork eater! I didn’t have fresh herbs on hand so used dried herbs, and it still turned out wonderfully. Planning to make it again over the next few days!

  19. […] Heather @ onceamonthmeals.com; adapted from Multiply Delicious […]

  20. […] So many of the Instagrammers I follow rave about it and it definitely lived up to the hype. Dinner: herb roasted pork with a side of bacon & rosemary sautéed radishes. While reviewing some whole30 […]

  21. […] would be a good addition next time. Lunch: tuna salad, carrots, peppers and beets. Dinner: herb roasted pork and green beans. Snacked on a […]

Leave a Reply

Your email address will not be published. Required fields are marked *