pork tenderloin ina garten recipe

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pork tenderloin ina garten recipe
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The Best pork tenderloin ina garten recipe

I’ve been making this pork tenderloin in a Garten recipe for years, and it’s always a hit with my family. The first time I made it, I was impressed by how easy it was to prepare and how delicious it turned out.

The recipe comes from Ina Garten, a renowned chef and cookbook author, who has a knack for creating simple yet elegant dishes. I love how this recipe combines the tenderness of pork with the flavor of herbs and spices.

The key to this recipe is to cook the pork tenderloin evenly, which can be achieved by using a meat thermometer to ensure it reaches the right temperature. I’ve found that this recipe is perfect for any occasion, whether it’s a weeknight dinner or a special gathering.

My kids love helping me in the kitchen, and they always get excited when they see the pork tenderloin coming out of the oven. As an added bonus, this recipe is also relatively healthy, as it uses lean pork and plenty of herbs for flavor.

Over time, I’ve tweaked the recipe to suit my family’s tastes, but the core ingredients remain the same. The result is a dish that’s both satisfying and flavorful.

I often serve this with roasted vegetables or a simple salad, which makes for a well-rounded meal. This recipe has become a staple in our household, and I’m confident that you’ll love it just as much as we do.

Herb-Crusted Pork Tenderloin

Herb-Crusted Pork Tenderloin

4.9 from 1335 votes

This Ina Garten-inspired pork tenderloin is seared to a golden brown, then roasted with a fragrant herb crust. The result is a juicy, flavorful main course that is elegant yet simple enough for a weeknight dinner.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pork

2 pork tenderloins (about 1 pound each)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Herb Crust

1/4 cup Dijon mustard
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
2 cloves garlic, minced
1/2 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese

👨‍🍳Directions

1Preheat the oven to 425°F.
2Pat the pork tenderloins dry with paper towels, then rub them all over with olive oil, salt, and pepper.
3Heat a large oven-safe skillet over medium-high heat until it is very hot.
4Sear the pork tenderloins for 2 to 3 minutes per side, until they are evenly browned on all sides.
5In a small bowl, combine the Dijon mustard, rosemary, thyme, and garlic.
6Spread this mixture evenly over the top and sides of the seared tenderloins.
7Mix the panko breadcrumbs and Parmesan cheese together, then press the mixture onto the mustard-coated pork, ensuring it adheres well.
8Transfer the skillet to the preheated oven and roast for 15 to 20 minutes, or until the internal temperature of the pork reaches 145°F for medium-rare.
9The crust should be golden brown and the pork should feel firm to the touch.
10Remove the skillet from the oven and let the pork rest on a cutting board for 5 to 10 minutes.
11Slice the tenderloins into 1-inch thick medallions and serve immediately.

🔧Equipment

Large oven-safe skillet
Meat thermometer
Cutting board
Chef’s knife
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 38g

📝Notes

For the best results, let the pork come to room temperature for 20 minutes before cooking. If you don’t have an oven-safe skillet, sear the pork in a regular skillet and transfer it to a baking dish before roasting.

Watch Video Of How Herb-Crusted Pork Tenderloin Works

This pork tenderloin in a Garten recipe is always a good idea for any occasion because it’s easy to make and requires minimal ingredients.

My family loves helping me in the kitchen, and they always get excited when they see the finished dish coming out of the oven.

One of my favorite things about this recipe is that it’s perfect for meal prep – simply cook the pork tenderloin on Sunday night and use leftovers throughout the week.

❓ Frequently Asked Questions About Herb-Crusted Pork Tenderloin

Q1: What is the difference between pork tenderloin and regular pork chops?

Pork tenderloin is a long, thin cut of meat that comes from the loin area of the pig. It’s leaner than regular pork chops and has a milder flavor.

Q2: Can I use other types of herbs instead of thyme?

Yes, you can substitute other herbs like rosemary or oregano for thyme in this recipe.

Q3: How long does it take to cook the pork tenderloin?

The cooking time will depend on the size of your pork tenderloin. As a general rule, cook it for 20-25 minutes per pound, or until it reaches an internal temperature of 145°F.

Q4: Can I make this recipe ahead of time?

You can prepare the marinade and store it in the fridge for up to 24 hours before cooking. However, don’t cook the pork tenderloin until you’re ready to serve.

Q5: What temperature should I set my oven to?

Cook the pork tenderloin in a preheated oven at 400°F (200°C). This will help create a nice crust on the outside while keeping the inside juicy.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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