Want to impress someone? Make this. Want to eat like a king on a Tuesday? Also make this.
This herb crusted pork loin is the answer to “what do I cook that feels special but isn’t stressful?” A garlic-herb crust on the outside. Tender, juicy pork on the inside. One pan. Zero drama. Serve it with roasted potatoes or a pile of greens and feel like a genius.
Ingredients
Serves 4-6.
- 2 lb (900g) pork tenderloin (or pork loin roast)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Herb Crust:
- ¼ cup panko breadcrumbs
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic, minced
- 2 tablespoons Dijon mustard (to glue the crust on)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Pat pork dry. Season all over with salt and pepper.
Step 2: Make the Crust
- In a bowl, mix panko, parsley, rosemary, thyme, garlic, and 1 tablespoon olive oil.
- Brush pork all over with Dijon mustard (this helps the crust stick).
- Press the herb mixture onto the pork, coating all sides.
Step 3: Sear (Optional but Recommended)
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
- Sear pork for 2 minutes per side until crust is golden. Skip this step if using a regular baking sheet.
Step 4: Roast
- Transfer to oven. Roast for 15-20 minutes until internal temp hits 145°F (63°C).
- Let rest for 5-10 minutes before slicing. Do not skip resting.
Step 5: Slice and Serve
- Slice into medallions. Serve with pan juices.
Summary
Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 35 minutes
Yield: 4-6 servings
Difficulty: Easy
Storage Notes
- Fridge: Sliced pork keeps for 4 days in an airtight container.
- Freezer: Freezes well for up to 3 months. Slice first.
- Reheat: Skillet with a splash of broth or oven at 325°F. Not the microwave.
- Leftover magic: Great in sandwiches, salads, or wrapped in tortillas.
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