Herb Crusted Pork Tenderloin
Coated with a flavorful seasoning, this Herb Crusted Pork Tenderloin is pan-seared and then baked until tender and moist on the inside. This perfect pairing of herbs and spices makes for a delicious pork tenderloin dinner that can be on the table in less than an hour.
Servings: 6 people
- 2 lb pork tenderloin
- 2 tbsp olive oil
- 1/2 tbsp fennel seeds, crushed
- 1/2 tbsp garlic powder
- 1 tsp each, oregano, paprika and fresh ground pepper
- 1/2 tsp sea salt and cumin
- fresh mint, cilantro or parsley
Trim fat if any from pork and dry the loin with paper towel. Drying the pork will help achieve a good crust. Place in a medium size sheet pan.
In a small bowl mix all the seasoning well so that when you distribute on to the pork the flavor is even throughout the meat.
Season pork with 1 tbsp of olive oil. Using a cooking brush or your clean hands spread the oil on all sides of the pork. All you need is a thin layer here. Then add on the dry seasoning mix evenly on all sides. The oil will help the seasoning stick to the pork.
In a large skillet heat the remaining 1 tbsp of olive oil. When hot add the pork and brown on all sides for about 2-3 minutes or until you see a brown crust from. This should only take about 10-12 minutes.
Transfer browned pork tenderloin back to the sheet pan and roast at 400F for about 28-30 minutes or until internal temperature reaches 145F to 155F.
Garnish the pork with fresh mint, cilantro or parsley.