In this post, we’ll show you how to make a tender and juicy pork tenderloin encrusted with the unmatchable flavors of fresh rosemary, sage & thyme. Keep reading for the delicious recipe!
What is Pork Tenderloin?
Other than bacon and ham, our family never really ate much pork. In fact, it wasn’t until about a year ago that I attempted to try my hand at something different… a smoked pork tenderloin. I quickly realized what I’d been missing out on all these years! And now it’s one of my favorite entrees.
But what is pork tenderloin exactly? A pork tenderloin is the long, narrow, boneless cut of pork that comes from the muscle that runs along the backbone of a pig. Sometimes referred to as a pork roast or pork loin roast. It’s different from a pork loin, which is larger with more robust flavor. A pork tenderloin is a much more mild-tasting tender and lean cut of meat. And when cooked properly, it’s truly mouth-watering and delicious!
Why Pork Tenderloin?
There are so many reasons why pork tenderloin is a great choice for your next family meal. First of all, you can’t beat the price! In fact, this is the primary reason we chose pork tenderloin as our main course for Christmas dinner last year. The price simply could not be beat!
Second, there are so many fun ways to prepare it. You can go classic oven roasted, or even smoked (which is what we chose). You can season it with dry rub, fresh herbs or glaze. You can even stuff it or bacon wrap it! The options are literally endless.
In our case, because we were cooking it for a holiday meal, we wanted a simple and classic herb flavor, so we opted to use our favorite pork seasoning (Meat Church’s Honey Hog BBQ Rub) and fresh herbs (sage, rosemary, and thyme to be precise… Scarborough Fair anyone?).
The final product was as delicious as it sounds. It was tender, juicy and full of flavor, and it quickly got rave reviews from everyone in the family! We will add this pork tenderloin recipe to our regular dinner menu for sure.
Now let’s get to the recipe!
Ingredients for Herb-Crusted Pork Tenderloin
These are simple ingredients you can pick up at your favorite grocery store. You’ll find a full recipe card with measurements and nutritional information at the bottom of this post but here’s a quick look at what you’re going to need.
- Boneless pork tenderloin
- Fresh sage
- Fresh rosemary
- Fresh thyme
- Honey Hog BBQ Rub Seasoning (or another pork seasoning of your choice)
Steps for Marinating Herb Encrusted Pork Loin
Before you cook the boneless pork loin, you will need to marinate it. Here are the instructions for that process:
Unwrap the pork tenderloin, rinse with cold water and pat dry with paper towels.
Use a knife or kitchen scissors to trim off excess fat from the lean meat (leaving a layer on the bottom).
Flip the tenderloin upside down and use a knife to score the fatty side in a crisscross pattern about 1/4 inch deep.
Sprinkle the bottom (fatty) side with 1/2 tbsp. honey hog seasoning.
Flip the tenderloin right side up and use a knife to score the top of the tenderloin in a crisscross pattern about half an inch deep. You can also cut a slice down the middle about 1/2 inch deep to catch more seasoning.
Season with 1 1/2 tbsp. of honey hog seasoning.
Cut 5 or 6 18″ long pieces of twine and lay them under the pork tenderloin, separating each by about 2 inches.
Open your fresh herbs and separate them into smaller pieces. Rinse and dry, if necessary.
Lay the herbs on top of the pork tenderloin, making sure they are spread out evenly.
Tie the pieces of twine tightly to hold the herbs in place.
Wrap the tenderloin in plastic wrap and place in the refrigerator for at least 12 hours to dry marinate.
Steps for Grilling Herb Encrusted Pork Loin
Once the pork is marinated, preheat the grill to 350° F.
Place the pork tenderloin on the grill and close the lid.
Cook for approximately 2.5 to 3 three hours or until the internal temperature reaches 145 degrees f with a meat thermometer.
Remove the tenderloin from the grill and let the pork rest for 15 minutes to allow the juices to settle in.
Use scissors to cut off the twine.
Slice the tenderloin into approximately half inch slices and serve immediately.
Store leftover pork tenderloin in the refrigerator in an airtight container or wrapped in aluminum foil and serve within 2-3 days.
What to Expect from this Recipe
This juicy herb crusted pork tenderloin was incredibly tender and flavorful. The fresh, delicious herbs blended with the honey hog seasoning beautifully and gave it a super savory crust. Everyone who tasted it was thoroughly impressed!
It was also very simple to prepare, requiring very little prep time (other than the marinating, which all happens overnight). And you would never believe how inexpensive it was to make! It’s a budget friendly dinner masquerading as a 5-star meal!
This savory herb crusted tenderloin will be a staple meal for our whole family from now on, for regular dinners and special occasions, alike. It’s one of our new family favorite pork recipes and we know your family will love it too!
Make it Your Own
We love this herb-crusted pork loin just how it is, but here are some fun ideas to make it your own next time.
Change up the herbs: If you’re not a fan of sage, rosemary or thyme, try using some other herbs, like fresh parsley. There are so many delicious options you can try! You can also lightly baste your tenderloin with olive oil prior to laying the herbs on to give it even more depth of flavor.
Seasoning variations: Try changing up your seasonings to change the flavor! Some of our favorites are garlic powder or fresh garlic, onion powder, dijon mustard or classic salt and black pepper.
Glaze: Instead of using herbs, try glazing your pork. You can use BBQ, teriyaki, brown sugar or whatever your favorite glaze may be. You can even lay some canned pineapple slices on top of the pork prior to cooking for a sweet twist! The options are endless!
Oven-roasted If you don’t have access to a grill, you can also cook the tenderloin in an oven. Place it in a baking dish, baking sheet or roasting pan and cook at the same temp and time. Just make sure to check it and remove the tenderloin once the internal temperature reaches 145 degrees Fahrenheit with a regular or instant-read thermometer.
What to Serve with Herb Crusted Pork
If you’re looking for some great recipes to serve alongside this delicious pork, here are some suggestions:
For the perfect side, try our Sautéed Cinnamon Apples. They are super yummy and delicious with pork!
Our Sweet and Savory Southwest Beans are another great side option to serve with this pork tenderloin.
Check out this Easy Pineapple Coleslaw recipe from Julia’s Simply Southern! It would be perfect with pork!
For something sweet to wrap up your meal, check out these Chocolate Peanut Butter Chewies from Out of the Box Baking. So yummy!
Thanks for Stopping By!
That’s it for this post, friends! We hope you enjoy this tender and juicy herb-crusted pork tenderloin recipe. This is one of our new recipes and we happen to think you’ll love it!
Why Not Pin Some Pics While You’re Here?
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About the Man Behind the Grill
Zach Morrow was born and raised in Texas and has always had a passion for great barbecue. He’s at home behind the grill and loves to feed his friends and family home-cooked favorites as often as he can. He especially loves trying new things and is excited to produce recipes like this one for Backyard Texas Grill.
- 4 pound boneless pork tenderloin
- 1/2 oz. Fresh sage
- 1/2 oz. Fresh rosemary
- 1/2 oz. Fresh thyme
- 2 tablespoons Honey Hog BBQ Rub Seasoning
- Unwrap the pork tenderloin.
- Rinse with cold water and pat dry.
- Use a knife or kitchen scissors to trim off excess fat.
- Flip tenderloin upside down and use a knife to score the fatty side in a crisscross pattern about 1/4 inch deep.
- Season the bottom (fatty) side with 1/2 tbsp. honey hog seasoning.
- Flip tenderloin right side up and use a knife to score the top in a crisscross pattern about a 1/2 inch deep (you can also make a slice down the middle about a 1/2 inch deep to hold more seasoning).
- Season the top with 1 1/2 tbsp. honey hog season.
- Cut 5-6 18" long pieces of twine and lay them under the pork tenderloin, separating each by about 2 inches.
- Open your fresh herbs and separate into manageable stems. Rinse and dry, if necessary.
- Lay the herbs on top of the pork tenderloin, making sure they are spread out evenly.
- Tie the pieces of twine tightly to hold the herbs in place.
- Wrap the tenderloin in plastic wrap and place in the refrigerator for at least 12 hours to dry marinate.
- Once the pork is marinated, preheat the grill to 350° F.
- Place the pork tenderloin on the grill.
- Close the grill lid and cook for approximately 2.5 to 3 hours or until internal temperature reaches 145 °F.
- Remove tenderloin from the grill and let sit for 15 minutes to allow the juices to settle in.
- Use scissors to cut off the twine.
- Cut pork in half inch slices and serve immediately.
Amount Per Serving: Calories: 325Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 141mgSodium: 308mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 51g