Herb Roasted Pork Tenderloin

You can find these small pork tenderloins on sale for a good price. How it turns out appears quite a bit fancier. We like to have this with Mashed Sweet Potatoes, Oven Fried Apples, and asparagus.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 (24 oz) Hormel Always Tender original pork loin filet
• 2 Tbs avocado oil (or other neutral oil)
• 1 tsp sage
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp thyme
• 2 Tbs butter

Directions

1. Preheat oven to 350°F.
2. Prepare a cookie sheet with a large enough piece of foil to wrap the tenderloin.
3. Heat avocado oil in a large skillet on high heat.
4. Sear all sides of the pork loin.
5. Place pork loin on the cookie sheet, cover the loin with spices.
6. Cut the butter into pats and place along the top.
7. Close up the foil around the tenderloin. Bake for 25 minutes or until internal temperature is 145°F.
8. Take out of the oven; let rest 10 minutes before slicing.

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Notes

• Sear first: Browning all sides before wrapping builds color and flavor the oven alone won’t give you.
• Use a thermometer: Pull it at 145°F and rest 10 minutes—carryover heat finishes it to juicy perfection.
• Butter on top: The pats melt inside the foil and baste the loin as it bakes.
• Oil swap: Any neutral, high-smoke-point oil works in place of avocado oil.
• Serving idea: Pairs well with mashed sweet potatoes, oven fried apples, and asparagus.

Why This Works

• Sear then roast: A hot skillet crust plus a gentle 350°F oven keeps this lean cut tender all the way through.
• Foil steam pocket: Wrapping traps moisture and melted butter so the tenderloin stays juicy instead of drying out.
• Resting matters: Ten minutes off the heat lets the juices redistribute for a moister slice.
• Herb crust: Sage, thyme, garlic, and onion powder bloom against the butter for an aromatic, savory coating.