Herb Crusted Pork Tenderloin

Boy, have I got a great, easy yet unforgettable recipe to share with you today!  Well, I absolutely cannot take credit for this.  I purchased some gorgeous pork tenderloin (yes, it captured my heart the moment I laid eyes on it), but had no idea what to do with it.  Sure, I could’ve cooked it in my foolproof crockpot and drenched it in some kind of sauce or marinated and grilled it…but I really wanted to try something new.  I knew I didn’t want to mess with it too much, as it was perfect just the way it was.  So after searching through my favorite food sites like a mad woman, I came upon The Pioneer Woman’s recipe.  Minimal ingredients, easy directions..I was sold!

Herb Crusted Pork Tenderloin

Print recipe


  • 2 whole pork tenderloins
  • 2 Tbs garlic
  • 8 Tbs Herbs de Provence
  • Salt and pepper to taste
  • 1 cup preserves of choice
  • 1 cup water
  • 1 Tbs vinegar

* I used raspberry preserves bc I thought the added tanginess would be lovely in this dish.


  1. Preheat oven to 425 F.
  2. Clean tenderloin.  Make sure to remove all the silverskin.  Season with salt and pepper.  Rub on garlic and Herbs de Provence.
  3. Bake in a greased baking sheet pan for approx 12-15 min.  Let sit for about 10 min before slicing.
  4. In a small sauce pan, simmer preserves, water, and vinegar together until they thicken.
  5. Pour sauce over pork.  Serve with favorite sides.

I enjoyed the pork with some fingerling potatoes and roasted broccoli.  And now that I think of it (I actually made this recipe before Thanksgiving), I could’ve totally used cranberries instead of the raspberry preserves!  Perfect for this time of the year!  I also hadn’t purchased my roaster (why did it take me so long to get it?!..it’s glorious, I tell ya) when I made this, so I’m totally going to use it to make this recipe again!  I’ll let you know if it makes a big difference, since I just baked it in a cookie sheet this first time around.

Hope you give this recipe a try.  I bow before you, Ree Drummond!

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16 Responses to Herb Crusted Pork Tenderloin

  1. My dad would love this!!! I might have to e-mail this recipe to my mom 🙂

    Hope things are going well, darling!

  2. omg Min this looks so good! I don’t eat pork as much as I should! yummy yummy yummy! your pictures look so good I could eat them! (:

  3. This looks delicious. I don’t often cook pork, but when I do, I buy the pork tenderloin and usually use a slow cooker. I’ll have to shake things up and give this a try! Thanks!

  4. Gorgeous pictures! Thanks for the recipe!

  5. Looks great! I always though these were hard to make, but looks like from your recipe that it is not all that bad…bet it would be good smoked too…

  6. eatpraytri says:

    wow that looks so amazing. I don’t even think I would know how to pick out a pork tenderloin. I need to get more skilled with meat! 😉

  7. I love pork, I think it’s my favorite protein! Yours looks delicious and those fingerling potatoes, yum!!

    Thank goodness it’s Friday 🙂 I hope you have a great, productive, and relaxing weekend, Min! Only two more weeks!

  8. This is an incredibly beautiful meal, Min! Wow! I keep scrolling back up to look at the first picture; it’s restaurant-worthy! 😀 I actually can’t remember the last time I had pork tenderloin…My mom used to make it about once/month when I was growing up, and it was one of my favorite dinners (usually served with roasted potatoes, just as you did!). I rarely buy large cuts of meat now, mainly because 99% of the time, I only cook for myself. However, I’m beginning to think maybe I need to start roasting in large quantities and freezing. I wonder how pork loin would hold up?

    I hope you’re handling all the end-of-semester craziness okay…We are SO close! Thinking about the freedom and joy Christmas break will bring provides enough energy to persevere. We’ve got this! Sending hugs! ❤ xoxo

  9. CookingAcrossTheGlobe.com says:

    Wow, this looks delicious! I would love to try this. Great photos too!

  10. No lie: I’m not even a pork eater but this recipe has me drooling, Min! You really do take lovely photos! Love the added colour from the purple potatoes….although I find they taste the same as regular potatoes, they sure are funner to eat ;)!

  11. Wow. Min. Wow.
    Seriously, every single recipe you post makes me so want to dive into my computer and eat in. Oh and inhale because they all look like they would smell amazing too. Is that really weird?! You are so talented taking photos of food, make everything look just delicious! Hope you’re having a great December!

  12. Pingback: Dried Herb Pork Tenderloin | Aprons and Cammies

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