A four-herb and garlic marinade brings out the flavors of this lean cut of pork.

Yield: 4 servings

Difficulty Rating: Easy

Nutritional Highlights: Pork tenderloin is just as lean as boneless, skinless chicken breast with only 2.98 grams fat in a 3-ounce cooked serving. Lean pork is high in protein, B vitamins and a good source of potassium and zinc.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 1 pork tenderloin, trimmed, silver skin removed
  • 2 tablespoons parsley, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh sage, finely chopped
  • 2 teaspoons garlic, minced
  • 2 teaspoons kosher salt
  • ¼ cup olive oil

Tips & Notes

Dried herbs are more concentrated than fresh. If you don’t have fresh herbs on hand, remember that typically 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.



  1. Combine all the herbs, seasonings and oil into a bowl. Rub the herb-oil mixture all over the pork tenderloin. Allow to marinate for at least 2 hours or overnight.
  2. Heat the oven to 400 degrees. Sear the pork in olive oil until browned on all sides on medium-high heat.
  3. Roast the pork in the oven on a sheet pan until the internal temperature reaches 150 degrees on a meat thermometer, approximately 15 to 20 minutes.
  4. Allow the pork to rest before slicing.
Recipe From: Farm Flavor - www.farmflavor.com

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  1. Jessy @ Farm Flavor says:

    Linked up at Beauty & Bedlam’s Tasty Tuesdays: http://beautyandbedlam.com/freezer-checklist/