Herb-Crusted Pork Tenderloin with Garlic Butter Sauce & Roasted Potatoes

A savory dish featuring pork tenderloin coated in a fresh herb paste, seared and roasted alongside seasoned baby potatoes, finished with a rich garlic butter pan sauce.

Ingredients

• 2 lbs pork tenderloin (or center-cut boneless pork loin)
• 1.5 lbs baby yellow potatoes, halved
• 3 tbsp olive oil (divided)
• 3 tbsp finely chopped fresh rosemary and thyme (plus whole sprigs for garnish)
• 4 cloves garlic, minced
• 1 tsp paprika
• 1 tsp red pepper flakes (optional)
• Salt & Black Pepper to taste
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1/3 cup chicken broth
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon juice

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss halved potatoes with 1.5 tablespoons of olive oil, half of the minced garlic, half of the chopped herbs, salt, and pepper. Set aside.
3. Pat the pork dry with paper towels. In a small bowl, mix the remaining olive oil, garlic, rosemary, thyme, paprika, red pepper flakes, salt, and pepper to create a paste. Rub this paste generously all over the pork.
4. Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2–3 minutes on each side until a golden-brown crust forms.
5. If the skillet is large enough, scatter the potatoes around the pork. If not, transfer everything to a large rimmed baking sheet, placing the pork in the center and potatoes around it.
6. Roast for 20–25 minutes for tenderloin (or 30–35 minutes if using a thicker pork loin), until the internal temperature of the pork reaches 145°F (63°C).
7. Remove the pork from the oven, transfer it to a cutting board, and tent it loosely with foil. Let it rest for 10 minutes. If the potatoes need more crisping, leave them in the oven for an extra 5 minutes while the meat rests.
8. Place the skillet used for roasting back on the stove over medium heat (pour off excess grease but leave the flavorful browned bits).
9. Add the chicken broth and Dijon mustard, scraping up the stuck bits from the bottom of the pan. Let it simmer and reduce by half (about 3 minutes).
10. Turn the heat to low. Whisk in the butter one tablespoon at a time until melted and velvety. Stir in the fresh parsley and lemon juice. Season with a pinch of salt to taste.

Notes

If using a thicker pork loin, increase roasting time to 30–35 minutes. Ensure the internal temperature reaches 145°F (63°C).