You do not need prepackaged food to get a fast, satisfying keto dinner on the table. Keto garlic and herb roasted pork tenderloin proves that with a handful of pantry ingredients and about 30 minutes.
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I mix and match dried herbs depending on what I have, rosemary, thyme, oregano, basil, and tarragon all work well here. Having a couple of go-to pork tenderloin recipes on hand is worth it, since they cook fast and reheat well as leftovers.
Line your sheet pan with parchment paper before roasting. It catches the juices and makes cleanup nearly effortless.
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Chef Jenn’s Take on Garlic & Herb Roasted Pork Tenderloin
Pork tenderloin has almost no fat marbling, so overcooking is the single biggest risk with this cut. A few extra minutes in the oven is the difference between juicy and dry, since there is no fat left to forgive it.
Use fresh garlic, chopped fine, rather than jarred, since jarred garlic does not have the same flavor intensity. Remove the silver skin before roasting, it is tough and chewy if left on. Pull the pork at 145 degrees on a meat thermometer and rest it a few minutes before slicing, a slight pink blush in the center is exactly what you want.
A store-bought spice blend, Greek, Italian, or Mexican, saves time here too, just check the label for added sugar or starch first. This also marinates well overnight if you want to prep it the night before.
Cook time depends heavily on the pork’s starting temperature and size. A room-temperature tenderloin might take just 10 to 12 minutes, while a cold one from the fridge can take closer to 20, so start checking early rather than trusting a fixed time.
What You’ll Love About Garlic & Herb Roasted Pork Tenderloin
- Reheats well, making it a solid choice for planned leftovers during the week.
- About 30 minutes start to finish, using ingredients already in most kitchens.
- Flexible with herb choice, so it’s easy to make this taste different each time.
Ingredients
- Pork tenderloin – Silver skin removed before roasting.
- Dried herbs – Rosemary, thyme, oregano, basil, and tarragon all work. Mix and match to your preference, or use a sugar- and starch-free store-bought spice blend to save time.
- Garlic – Fresh, chopped fine. Skip the jarred kind, the flavor intensity isn’t the same.
- Oil – Olive or avocado oil both work, whichever you prefer.
- Salt and pepper – Only if your herb blend doesn’t already include seasoning.
How to Make Garlic & Herb Roasted Pork Tenderloin
Scroll down for the full recipe card with exact measurements and printable instructions.
Trim the pork tenderloin, removing the silver skin.
Combine the oil, garlic, and herbs in a bowl. Add salt and pepper if your herb blend doesn’t already include it.
Rub the herb and garlic mixture all over the pork tenderloin, coating it evenly.
Place the pork on a parchment-lined sheet pan with raised sides, to catch any juices.
Roast at 375°F for about 13 to 18 minutes, checking the internal temperature starting around 12 to 13 minutes. Pull it at 145 to 150°F.
Remove from the oven and let rest on a cutting board for about 10 minutes before slicing and serving.
Make It A Meal
I serve this most often with Green Beans with Bacon or Cauliflower No Mac ‘n Cheese. Don’t skip the Horsey Sauce either, the creamy, tangy kick from the horseradish is a must with this dish.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a low oven or the microwave, since this lean cut dries out fast with too much heat. This freezes well, sliced or whole, for up to 3 months. Thaw in the fridge before reheating.
Frequently Asked Questions
This recipe runs about 1 net carb per serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, trim the pork and rub it with the herb mixture the night before, then let it marinate in the fridge overnight for even more flavor.
Yes, a Greek, Italian, or Mexican spice blend all work well here. Just check the label to make sure it’s free of added sugar or starch.
Check with a meat thermometer rather than relying on time alone, since cook time varies with the pork’s starting temperature and size. Pull it at 145 to 150°F and let it rest before slicing.
Add Preferred SourceGarlic & Herb Roasted Pork Tenderloin
Ingredients
- 1 each pork tenderloin trimmed
- 2 tablespoons herbs
- 2 tablespoons oil avocado or olive oil
- 2 cloves garlic minced finely
- salt and pepper if not in the herb blend
Instructions
- Trim the pork tenderloin, removing the silver skin.
- Combine the oil, garlic, and herbs in a bowl. Add the pork tenderloin. Season with salt and pepper if needed (if there’s no salt in the herb blend), and rub the herb/garlic mixture all over the pork.
- Put the pork on a parchment paper-lined sheet pan with raised sides. Roast at 375-F for about 13-18 minutes or until the internal temperature is around 145-150F. Remove from the oven, let rest on a cutting board for about 10 minutes, then slice and serve!
Notes
Recipe Card Tips
- Use a meat thermometer rather than trusting a fixed cook time. Starting temperature and size both change how long this needs in the oven.
- Use fresh garlic instead of jarred. The flavor intensity is noticeably different in a recipe with this few ingredients.
- Line the sheet pan with parchment paper. It catches the juices and makes cleanup much easier.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Made it! Love it! This roasted pork tenderloin is easy to make and delicious to eat! Will be making it over and over again:)
This has got to be one of the simplest way to prepare pork tenderloin, yet very delicious. Thanks for sharing. 🙂
I love how simple this recipe makes preparing pork tenderloin, yet very delicious. Thanks for sharing!
This recipe sound so delicious and very simple. Not only great for the holiday season but also perfect for a perfect Sunday meal.