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There's something incredibly comforting about savoring a home-cooked meal, especially when it’s infused with the flavors of garlic and fresh herbs. I still remember the first time I made garlic herb roasted pork tenderloin; it was a chilly autumn evening, and the aroma wafting through my kitchen made my home feel like a warm hug. The rich scent of roasted pork mingling with the fragrant herbs filled the air, creating an inviting atmosphere that beckoned family members to gather around the table. This dish quickly became a family favorite, perfect for weeknight dinners or special occasions. Whether you’re hosting friends or just treating yourself, garlic herb roasted pork tenderloin promises a scrumptious experience that warms both the heart and the belly.

Garlic Herb Roasted Pork Tenderloin

Discover the warmth of home-cooked goodness with garlic herb roasted pork tenderloin. This delicious recipe combines juicy tenderloin with fragrant garlic, rosemary, thyme, and parsley, creating a dish that's perfect for family dinners or special occasions. With easy-to-follow steps, tips for marinating, and serving suggestions like roasted vegetables and mashed potatoes, you'll impress your loved ones while savoring every bite. Dive into this culinary adventure that promises comfort and flavor.
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Ingredients
  

1.5 pounds pork tenderloin

4 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

2 tablespoons olive oil, divided

1 teaspoon Dijon mustard

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional for added heat)

Zest of 1 lemon

Juice of 1 lemon

1 cup low-sodium chicken broth

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Marinade: In a medium mixing bowl, combine the minced garlic, chopped rosemary, thyme, parsley, 1 tablespoon of olive oil, Dijon mustard, salt, black pepper, red pepper flakes, lemon zest, and lemon juice. Whisk the mixture until it is thoroughly blended.

      Marinate the Pork: Use paper towels to pat the pork tenderloin dry. Generously rub the marinade all over the tenderloin, ensuring every nook and cranny is well coated. For the best flavor, let the pork marinate at room temperature for at least 30 minutes or in the refrigerator for up to 4 hours.

        Sear the Pork: In an oven-safe skillet (a cast-iron skillet works exceptionally well), heat the remaining tablespoon of olive oil over medium-high heat. When the oil is shimmering, add the marinated pork tenderloin. Sear the meat for about 2-3 minutes on each side, or until it develops a rich golden-brown crust.

          Add Chicken Broth: Carefully pour the low-sodium chicken broth into the skillet around the pork tenderloin. This will help to keep the meat moist and flavorful while it roasts.

            Roast in Oven: Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C). The center of the pork may still be slightly pink, which is perfectly safe and juicy.

              Rest the Pork: Once done, remove the skillet from the oven and cover the pork tenderloin with aluminum foil. Let it rest for about 10 minutes; this allows the juices to redistribute throughout the meat, resulting in a more succulent dish.

                Slice and Serve: After resting, slice the pork tenderloin into medallions. Arrange them on a serving platter, drizzling with some of the pan juices and garnishing with extra fresh herbs for a delightful presentation.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6