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.

Notes

• Sear every side: A hot skillet and all-around browning build the deepest flavor before the pork goes in the foil.
• Cook to temp: Pull the tenderloin at 145°F—it will rise a bit more during the rest.
• Rest before slicing: Ten minutes lets the juices settle so they stay in the meat.
• Slice against the grain: Cutting across the muscle fibers keeps each piece tender.
• Serving: Pairs beautifully with mashed sweet potatoes, oven-fried apples, and asparagus.

Why This Works

• Searing builds flavor: Browning the surface triggers the Maillard reaction, creating the savory crust that makes this taste fancier than the effort.
• Foil steams and protects: Wrapping the loin traps moisture so it roasts up juicy instead of drying out in the oven.
• Butter carries the herbs: Pats of butter melt and spread the fat-soluble flavors of sage, garlic, onion, and thyme over the meat.
• Resting keeps it juicy: A short rest after baking lets the juices redistribute for moist slices.