Herb Seared Pork Tenderloin

READY IN: 35mins
Recipe by Elisabetta47

This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.

Top Review by NorthwestGal

This was a wonderful way to roast a pork tenderloin, but the garlic and herbs were too strong for my family's taste buds. But it was easy to prepare and quite tasty, so I will make it again and just reduce the herbs and garlic by half. Thank you for sharing your recipe, Elisabetta47. Made for the Spring 2014 Pick-A-Chef event.

Ingredients Nutrition


  1. 3 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar.
  2. Cover and let "infuse" at room temperature.
  3. Combine finely chopped herbs with salt & pepper on a platter.
  4. Rub tenderloin down with garlic-infused oil.
  5. Roll tenderloin in herb mixture.
  6. Cover and refrigerate for 1/2 hour.
  7. Pre-heat oven to 400°.
  8. Heat 2 T of olive oil in a skillet over medium-high heat.
  9. Sear tenderloin on all sides until golden brown.
  10. Move to a baking dish.
  11. Cook in oven 10-15 minutes, or until internal temperature reaches 140°.
  12. Once removed from the oven, it will continue to cook & reach 145-150°.
  13. Let rest 15 minutes, slice & serve.

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