A pork tenderloin is a long, lean, supremely tender cut prized for its mild, clean pork flavor and buttery texture. It’s the most delicate muscle on the pig, with very little fat, which means it cooks quickly and slices into silky, juicy medallions when handled with care. When seasoned well, it acts like a flavour sponge—subtle enough to take on herbs, spices, or marinades, yet refined and elegant on its own. Think light, tender, and polished rather than rich and rugged.

🔥 Herb-Garlic Seared & Roasted Pork Tenderloin

Why this slaps: quick sear for flavour, gentle roast for tenderness, zero dryness.

1️⃣ Prep for flavour

Trim off the silver skin. Pat dry.

Rub generously with:

Salt & black pepper

Minced garlic (or garlic paste)

Fresh rosemary or thyme (chopped)

Olive oil
Optional upgrade: lemon zest or Dijon mustard

Let it sit 20–30 minutes at room temp.

2️⃣ Hard sear = flavour bomb

Heat a heavy skillet (cast iron is king) over medium-high.
Add a little oil and sear the tenderloin on all sides until deeply golden—about 2 minutes per side.

You want colour, not cooked-through yet.

3️⃣ Finish gently

Transfer the skillet to a 400°F (205°C) oven.
Roast 10–15 minutes, until internal temp hits 140–145°F (60–63°C).

Drop in a knob of butter for the last few minutes and spoon it over the meat. Absolute luxury.

4️⃣ Rest + slice

Rest 5–8 minutes (non-negotiable).
Slice into medallions.

🤤 The payoff

Juicy, tender, slightly pink centre
Garlic-herb aroma hitting first
Clean, rich flavour without heaviness

Disclaimer

We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.