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For a simple yet elegant main dish, this herb crusted pork tenderloin offers a perfect mix of tenderness, flavor and texture. The pork is brushed with honey and oil, rolled in a crust made from fresh herbs, parmesan and panko, then roasted until golden and juicy. The herb blend delivers earthy, aromatic notes, while the crispy coating gives each bite contrast and crunch. Whether it’s for a cozy family meal or a dinner party, this recipe never disappoints.
Herb crusted pork tenderloin is coated with rosemary, thyme, sage, parmesan, and crispy panko breadcrumbs, then roasted until juicy inside and golden outside.
You might also enjoy air fryer fiesta chicken stuffed poblanos, easy chicken madras and unsloppy joes biscuit pockets.
Why You’ll Love It
Incredible texture: The crust turns golden and crisp while the pork stays juicy.
Fresh herbs shine: Rosemary, thyme and sage bring earthy, aromatic flavor.
Elegant but easy: Impressive enough for guests, simple enough for weeknights.
Savory and sweet: The honey glaze adds a subtle touch of sweetness.
Herb Crusted Pork Tenderloin Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pork tenderloin: A lean, tender cut that cooks quickly and absorbs flavor well.
Honey: Brushed on for a hint of sweetness and to help the crust adhere.
Grapeseed oil: Neutral in flavor, this oil helps the pork brown nicely.
Fresh herbs: Rosemary, thyme and sage provide earthy, aromatic depth.
Lavender: Adds a floral note that pairs beautifully with the herbs and pork. Make sure you use culinary (cooking) lavender because it’s sifted more than the decorative kind to remove dried stems and leaves. If you don’t have lavender, you can omit it.
Parmesan cheese: Adds savory richness and helps the crust crisp.
Panko bread crumbs: Light and airy, they make the crust extra crispy.
Garlic: Minced and mixed into the coating for extra flavor.
How to Make Pork Tenderloin with a Herb Crust
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the glaze: Whisk together honey and grapeseed oil.
Brush the pork: Coat the tenderloin evenly with the glaze.
Make the herb crust: Combine chopped herbs, lavender, garlic, parmesan, and panko.
Coat the pork: Roll the pork in the herb mixture, pressing gently to help it stick.
Roast the pork: Bake on a wire rack until the internal temperature reaches 145°F.
Rest and slice: Let the pork rest before slicing to keep it juicy.
Substitutions and Variations
Change the herbs: Try tarragon, marjoram or oregano for a different flavor.
Use breadcrumbs: Regular breadcrumbs can be used instead of panko.
Add spice: Include crushed red pepper flakes or ground mustard in the crust.
Grapeseed oil: Any neutral-flavored cooking oil is fine.
Serving Suggestions
Appetizer: Begin your meal with dirty martini shrimp.
Side dishes: This pork tenderloin would be delicious with garlic mashed potatoes or garlic butter fondant potatoes, and perhaps some roasted Brussels sprouts or bacon-wrapped green beans.
Dessert: Spumoni is a classic Italian dessert that would be perfect after your meal.
How to Store Herby Pork Tenderloin
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm it back up in the oven or air fryer.
Top Tips
Use a thermometer: Ensure perfect doneness in your parmesan breaded pork without overcooking.
Chop herbs finely: A food processor makes it fast and even, or you could use a herb chopper.
Rest before slicing: This locks in the juices and improves texture.
Herb Crusted Pork Tenderloin FAQs
Yes, but use about one-third the amount since dried herbs are more concentrated.
A rack helps the bottom stay crispy, but you can bake directly on a sheet if needed.
No, tenderloin is smaller and cooks more quickly than pork loin.
Parmesan and Herb Crusted Pork Tenderloin Recipe
Herb Crusted Pork Tenderloin
Equipment
- Food Processor Optional
Ingredients
- 2 ½ to 3 Pounds pork tenderloin
- 2 Tablespoons honey
- 1 Tablespoon grapeseed oil, or similar
- 2 Sprigs rosemary , fresh
- 3 Sprigs thyme, fresh
- 2 Sprigs sage, fresh
- ½ Tablespoon lavender , dried
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ½ Cup parmesan , grated
- 1 Cup panko breadcrumbs
- 2 Cloves garlic, minced
Instructions
- Preheat the oven to 375 degrees F.
- In a small bowl combine honey and grapeseed oil. Whisk well, then brush over the pork loin.
- Remove leaves from rosemary, thyme, and sage sprigs and chop. In a small bowl combine rosemary, thyme, sage, lavender, salt, pepper, parmesan, panko, and minced garlic.
- Stir to mix with a fork. Spread breading mixture onto a plate. To easily chop all of the fresh herbs for the topping, pulse them in a food processor 5 to 6 times.
- Roll the pork in the herb seasoning and gently press the crumbs into the pork to help them adhere.
- Lightly spray a wire rack lined baking sheet with olive oil or non-stick cooking spray. Place pork onto the wire rack and put into the oven on the center rack. Cook for 40 minutes. Use a meat thermometer to check to be sure the pork has reached 145 degrees F. Depending on the weight and thickness of the pork cooking times may vary.
- Let pork rest for 10 minutes. Slice and serve with potatoes and vegetables.
Notes
Chop herbs finely: A food processor makes it fast and even, or you could use a herb chopper.
Rest before slicing: This locks in the juices and improves texture.
Nutrition
Herb crusted pork tenderloin offers everything you want in a show-stopping main dish. The savory crust of fresh herbs, parmesan and panko locks in flavor and texture, while the honey adds a gentle sweetness that balances the herbs beautifully. It’s an easy recipe with impressive results, making it perfect for any occasion. Serve it with vegetables and potatoes for a satisfying and well-rounded meal that’s sure to become a regular favorite.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I love this tenderloin recipe! It was so good when I made this. So flavorful!
I am always scared to cook pork because it might get too dry. But this one was absolutely juicy and flavorful! Love this recipe.
yum! this looks so good. must try this week