Simple Roasted Pork Tenderloin with herbs Recipe

Delicious and moist Fall inspired Roasted Pork Tenderloin sure to be a hit this season. Served with Fall Spiced Cinnamon Apples and Roasted Green Beans, this meal joins the fresh flavors of summer with the comforts of fall.

For the last few years Ive fallen into this terrible habit of buying way more produce than I can actually deal with or my family cares to eat. I have these ideals and goals for healthier eating in my mind, but when the hustle and bustle of the evening comes, I usually grab the easiest and quickest food in my refrigerator.

Knowing this about myself, and still wanting to eat home prepared foods, Ive been trying to focus on canning, when I have the time. Unfortunately, I don’t always have the time to dedicate to the easy, but somewhat long process of canning either.

In October I bought 25 pounds of Organic Gala Apples and intended to can them. The hope was to have home canned cinnamon apple pie filling to make pies, cobblers, crumbles, pancake toppings and to just top with vanilla ice cream. Sounds delicious, right? However, I never got around to canning the Apples.

Did I mention I bought 25 POUNDS of ORGANIC apples and they were just getting shuffled from one spot to the next all October long. So in an attempt to not waste all those apples, this week has been a conglomeration of recipes all joined by the abundance of apples I bought.

I don’t know of any meat that pairs better with fruit than pork. Seriously. Chicken may be a runner up, but Pork holds the number 1 spot for its ability to partner with fruit. Ive made Pork with prunes, pork with raisins, pork with pears, cherries, cranberries, and of course apples. So, when I was racking my brain for ways to use up all those apples, pork was a given.

This Roasted Pork Tenderloin recipe is easy but still quite moist, delicious and satisfying.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tips For Cooking the perfect Roasted Pork Tenderloin

• The first important tip is to not over cook your tenderloin. This seems obvious, but if you cook your tenderloin to the 165 degree mark, the temperature most people think of as thoroughly cooked, you’ve already overcooked your meat. The trick here is to cook your tenderloin just until it reaches 145 degrees. The only way to be this precise is to use a meat thermometer.
• Do Not cut into it. This is probably the single most important tip, other than don’t overcook it. Its so tempting to cut into meat to see how done it is, but doing so will leak all the juices out and cause your pork tenderloin to be dry. Resist this urge.
• Cover your tenderloins and let them rest for 10 minutes. This will seal the juices in and keep your food warm.

Tools needed for Roasted Pork Tenderloin with Herbs

• Cast Iron Skillet for searing and Roasting
• Knife
• Spice Grinder I like this one because the grinding cups are detachable which makes them easier to wash. I have an old coffee grinder but cleaning it is always such a pain and I have often wished I could detach the cup where the spices are ground.
• Meat thermometer

Ingredients for Roasted Pork Tenderloin

• 2 Pork Tenderloins
• 2 tsp. dried Sage Leaves, ground (optional and can be substituted for other herbs)
• 3 to 4 Garlic cloves, chopped
• Salt and Pepper to taste
• Avocado Oil or other preferred Oil for seasoning and searing
• 1 Onion
• 8 oz Chicken stock

Directions for Roasted Pork Tenderloin with Herbs

Step 1

Chop or grind your Fresh or Dried Sage. If using fresh chop the leaves and use about 2 Tablespoons worth, 1 Tablespoon for each pork tenderloin. If using dried and already ground, use 1 teaspoon for each tenderloin. Chop 3 to 4 cloves of garlic.

Step 2

Add both the ground Sage and chopped Garlic to a small bowl. Add 3 Tablespoons of Avocado Oil, 1 teaspoon of Salt and 1/2 teaspoon of Pepper. Mix to combine.

Step 3

Rub herb, garlic, and oil mixture all over both pork loins. Cover and refrigerate for 4 hours, or overnight. If in a hurry the marinating can be skipped and still produce delicious pork tenderloins.

Step 4

Heat your oven to 450^o

Heat your cast iron skillet over medium high heat. Add a tablespoon of Avocado Oil to the pan.

Once heated sear the pork tenderloin on all four sides. This should only take a minute or two. You do not want to cook it all the way through in the pan.

Step 5

Once you have seared all four sides of your pork tenderloins, place them into a 9 x 13 inch roasting pan. Using the same cast iron pan, brown your sliced onions over medium high heat. You are looking for color here, not doneness. Once your onions are browned, spread them around the edges of your pork tenderloins. Pour your chicken stock into the cast iron pan to deglaze it, then pour the deglazed juices and bits into the roasting pan with the tenderloins . Roast your tenderloin in the oven uncovered at 450 degrees. Reaching an internal temperature of 145^o will depend widely on the size of your tenderloins. I recommend giving them 10 minutes and then checking them with your meat thermometer.

Step 6

Once your Roasted Pork Tenderloin has reached 145^o take them our of the oven, cover them with aluminum foil and let them rest for at least 10 minutes while you finish the rest of dinner.

Notes

You can also roast potatoes, carrots, or green beans along side the Pork Tenderloin for a one dish meal.

I also used the same cast iron skillet to sauté my apples while the tenderloin was in the oven cooking.

Comment below with your favorite fall recipes.

Roasted Pork Tenderloin with Herbs

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Equipment

• Cast Iron Skillet
• Knife
• Spice Grinder
• Meat Thermometer

Ingredients

  

• 2 Pork Tenderloins
• 2 tbsp Avocado Oil
• 2 tsp dried sage leaves ground with spice grinder
• 4 garlic gloves chopped
• to taste salt and pepper
• 1 onion sliced in rings
• 8 oz chicken stock

Instructions

 

• Step 1
• Chop or grind your Fresh or Dried Sage. If using fresh chop the leaves and use about 2 Tablespoons worth, 1 Tablespoon for each pork tenderloin. If using dried and already ground, use 1 teaspoon for each tenderloin. Chop 3 to 4 cloves of garlic.
• Step 2
• Add both the ground Sage and chopped Garlic to a small bowl. Add 3 Tablespoons of Avocado Oil, 1 teaspoon of Salt and 1/2 teaspoon of Pepper. Mix to combine.
• Step 3
• Rub herb, garlic, and oil mixture all over both pork loins. Cover and refrigerate for 4 hours, or overnight. If in a hurry the marinating can be skipped and still produce delicious pork tenderloins.
• Step 4
• Heat your oven to 450o
• Heat your cast iron skillet over medium high heat. Add a tablespoon of Avocado Oil to the pan.
• Once heated sear the pork tenderloin on all four sides. This should only take a minute or two. You do not want to cook it all the way through in the pan.
• Step 5
• Once you have seared all four sides of your pork tenderloins, place them into a 9 x 13 inch roasting pan. Using the same cast iron pan, brown your sliced onions over medium high heat. You are looking for color here, not doneness. Once your onions are browned, spread them around the edges of your pork tenderloins. Pour your chicken stock into the cast iron pan to deglaze it, then pour it into the roasting pan with the tenderloins . Reaching 145o will depend widely on the size of your tenderloins. I recommend giving them 10 minutes and then checking them with your meat thermometer.
• Step 6
• Once your Roasted Pork Tenderloin has reached 145o take them our of the oven, cover them with aluminum foil and let them rest for at least 10 minutes while you finish the rest of dinner.

Notes

You can also roast potatoes, carrots, or green beans along side the Pork Tenderloin for a one dish meal.

I also used the same cast iron skillet to sauté my apples while the pork tenderloin was in the oven cooking.