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Garlic Herb Crusted Pork Tenderloin

This is a very simple recipe, with few ingredients. I loved the freshness the herbs added to this pork, even after freezing
8 Servings Recipe By Pin Print
Garlic Herb Crusted Pork Tenderloin

Ingredients

  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon chop Sage, Fresh
  • 1 tablespoon chop Rosemary, Fresh
  • 1 tablespoon chop Thyme, Fresh
  • 1 teaspoon Sea Salt
  • ¼ teaspoons Black Pepper
  • 1 tablespoon Olive Oil #1
  • 4 pounds Pork Tenderloin
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 tablespoon Olive Oil #2

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 5 oz pork
  • 304 Calories
  • 11g Fat
  • 147mg Cholesterol
  • 394 mg Sodium
  • 840 mg Potassium
  • 1 g Carbs
  • 0 g Fiber
  • 0 g Sugar
  • 48 g Protein
  • 7 WW+ Points
  • THM Meal Type- S
  • Zone Blocks: 7 Protein 3 Fat 0 Carbs

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Stir together garlic, sage, rosemary, thyme, salt, pepper and olive oil #1.
  2. Rub mixture over pork.
  3. Heat oven proof saute pan over medium-high heat. Add olive oil #2.
  4. Add pork and brown each side, about 4 minutes per side.
  5. Place pan with tenderloin in oven. Roast pork at 400F, turning occasionally, for about 20 minutes or until a thermometer inserted into thickest part of tenderloin reaches 145-150 degrees.
  6. Transfer pork to cutting board, cover with foil and let rest for 10 minutes to evenly distribute juices.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Stir together garlic, sage, rosemary, thyme, salt, pepper and olive oil #1.
  2. Rub mixture over pork.
  3. Divide pork into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Heat oven proof saute pan over medium-high heat. Add olive oil #2.
  2. Add pork and brown each side, about 4 minutes per side.
  3. Place pan with tenderloin in oven. Roast pork at 400F, turning occasionally, for about 20 minutes or until a thermometer inserted into thickest part of tenderloin reaches 145-150 degrees.
  4. Transfer pork to cutting board, cover with foil and let rest for 10 minutes to evenly distribute juices.

7 Comments

Join the discussion
    1. Amy, because you brown the outside of the tenderloin well, it doesn’t take long at all in the oven. Just be sure to check it for 140-150 degrees with a meat thermometer, and you should be fine!

  1. So we just finished eating this delicious meal for dinner, with a few twists. I coated the pork tenderloin based off this recipe, but I ended up putting it in a crockpot on high for 5 hours in a bath of apple juice, chicken stock, onions, celery, and dried cranberries! Wow, it’s a keeper!!

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