Save Succulent pork tenderloin coated in fresh herbs and roasted to perfection, served with a vibrant, tangy olive relish for a sophisticated and flavorful meal.
I love how the herb crust seals in the pork's natural juices and the relish adds a burst of freshness that elevates the whole dish.
Ingredients
- Pork: 1 pork tenderloin (about 1–1.25 lbs / 500–600 g), trimmed, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Herb Crust: 2 tablespoons fresh parsley finely chopped, 2 tablespoons fresh rosemary finely chopped, 1 tablespoon fresh thyme leaves finely chopped, 2 cloves garlic finely minced, Zest of 1 lemon, 1 teaspoon Dijon mustard
- Olive Relish: 1/2 cup green olives pitted and chopped, 1/2 cup Kalamata olives pitted and chopped, 2 tablespoons capers drained, 2 tablespoons red onion finely diced, 2 tablespoons fresh parsley chopped, 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon black pepper
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Prepare Pork:
- Pat the pork tenderloin dry with paper towels. Rub all over with olive oil, salt, and pepper.
- Make Herb Paste:
- In a small bowl, combine parsley rosemary thyme garlic lemon zest and Dijon mustard to form a paste.
- Apply Herb Crust:
- Spread the herb mixture evenly over the pork pressing gently to adhere.
- Roast Pork:
- Place the pork on the prepared baking sheet. Roast for 20–25 minutes or until an internal temperature of 145°F (63°C) is reached.
- Make Olive Relish:
- While the pork roasts make the olive relish In a bowl mix green and Kalamata olives capers red onion parsley olive oil red wine vinegar and black pepper until well combined.
- Rest Pork:
- Remove pork from oven and let rest for 5–10 minutes before slicing.
- Serve:
- Slice the pork tenderloin and serve topped with olive relish.
Save This dish always brings my family together, and everyone loves the combination of tender pork and zesty olive relish.
Serving Suggestions
Serve this pork tenderloin with roasted potatoes or a simple green salad to complement the rich flavors.
Variations
Try substituting fresh basil or oregano for a different herbal profile or add a splash of lemon juice to the relish for extra brightness.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve juiciness.
Save This recipe is simple yet elegant, perfect for weeknight dinners or special occasions alike.
Cooking Questions & Answers
- → What herbs are used for the pork crust?
The crust blends fresh parsley, rosemary, thyme, garlic, lemon zest, and Dijon mustard for a fragrant coating.
- → How is the olive relish prepared?
Chopped green and Kalamata olives are combined with capers, red onion, parsley, olive oil, red wine vinegar, and black pepper for a tangy relish.
- → What internal temperature should the pork reach?
The pork should be roasted until it reaches 145°F (63°C) for safe and juicy results.
- → Can the herbs be substituted?
Yes, you can use other fresh herbs like basil or oregano based on preference.
- → What are good serving suggestions?
Serve alongside roasted potatoes or a simple green salad for a complete meal.
- → Is this dish suitable for gluten-free diets?
Yes, it is gluten-free, but ensure all packaged items are verified to avoid cross-contamination.