This Easy Herb-Rubbed Pork Tenderloin is one of the super simple main course options that I like to pull out of a hat any time we need something that requires minimal effort but will please most crowds. With its mild yet unctuous flavor, it can pass as both elegant and comfort food. Its versatility also allows it to easily complement a plethora of side dishes. Great for a dinner party, a crowd, or just a simple weeknight dinner, you should really give this pork tenderloin a try.
You can easily scale this recipe up or down to suit the size of your guest list. I find this particularly easy with the sous vide version. On our Family Vacation to the Outer Banks we scaled it up to 8 pork tenderloins. For a small 6 person Easy Summer Pork Dinner Party, we kept this recipe as noted below.
While I recommend the sous vide version of this recipe, I realize that a sous vide cooker and its accessories definitely falls under the category of “specialty equipment.” Therefore, I’ve also included the oven roasting version in the recipe instructions below. There are a number of cooking methods that you can mix and match to get you to a very tasty pork tenderloin. So if you have a favorite, be sure to mention it in the comments. 🙂
Inspiration and Background
A couple of notes on how this recipe came to be:
This recipe uses a rub that I came across long ago when I was making DIY party favors for a friends’ bridal shower. It was so good that I’ve been using this rub regularly ever since. See the Recipe Notes for the details. Unfortunately, the original recipe is no longer on the Better Homes and Gardens site anywhere that I can find. Instead, here is the archive.org link to a previously captured version of the page.
The sous vide temperature guide used to inform the time and temperature this recipe is from the Sous Vide Pork Tenderloin Recipe from Serious Eats.
Very Random Lori Side Note: If you’re not familiar with the Wayback Machine on archive.org, it’s awesome for digging up older versions of websites, instructions, etc. I used it much more in my prior tech life, but it comes in handy for any number of use cases.
What You Need to Make this Easy Herb-Rubbed Pork Tenderloin (Sous Vide or Oven)
Equipment
- Sous Vide Cooker – I use an Anova Precision Cooker at home. If you don’t have a sous vide cooker, see the “Oven Roasting Instructions” in the recipe below for directions on how to cook this in the oven.
- Container – For the water you are using with the sous vide cooker.
- Food Safe Weights – These are fairly standard sous vide equipment. They can be sealed in the bag to help keep it down in the water and then just run through the dishwasher to clean them.
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil
- Wire Rack Insert for Rimmed Baking Sheet – Not required but preferred.
- Paper Towels
- Heavy-Bottomed Skillet (ONLY if you’re using the oven cooking method and not sous vide)
- Tongs
Ingredients
- Pork Tenderloins – This recipe calls for 2 pork tenderloins, but you can easily scale this up or down depending on the number of people you are expecting to feed. Typical guidance is assuming 6 ounces per person.
- Savory Herb Salt Rub – See the Recipe Notes for exactly what I used. However, you could also use a store bought rub containing similar herbs and spices. You’re going for mild and savory. I make up a large batch of it and have it ready to use on just about anything.
- Avocado Oil or Regular Olive Oil – ONLY if using the oven method.
Making this Easy Herb-Rubbed Pork Tenderloin (Sous Vide)
For the super simple sous vide version of this Easy Herb-Rubbed Pork Tenderloin, start by setting up your sous vide container. Turn on the sous vide cooker to 135°F for medium rare. Refer to this time and temperature cooking guide on Serious Eats if you would like a different level of doneness. Note that because we are going to sear these tenderloins at the end, we are targeting a temperature about 10 degrees below where we want to wind up. If you were to set the sous vide to 145°F and then sear it, it would turn out overdone.
Lori Side Note: If you don’t have a sous vide cooker, refer to the “Oven Roasting Instructions” in the recipe below.
Pat the pork dry with paper towels. For applying the herbed salt rub, I like to line a rimmed baking sheet with heavy duty aluminum foil for easy clean up. Lay out the tenderloins and sprinkle on the savory herb salt rub, being sure to get an even distribution of the rub on all sides of the pork.
Using a vacuum sealer, make a packet for the pork tenderloins. You can either put two in one bag or separate them–up to you. Add 1 – 2 food safe weights to the bag with the pork. Then vacuum seal it closed, removing all of the air.
Once the sous vide and water have come up to temperature, place the bagged pork in the water bath and set a timer for anywhere from 1 to 4 hours. I time this to line up with whenever we want to eat minus about 10 – 15 minutes for removal, searing, and resting. If you are working with a larger number of pork tenderloins, just remember that your sear step will likely need to be in batches and plan your time accordingly.
After 1 – 4 hours of sous vide cooking, remove the sealed bag(s) from the water and the pork from the bags.
Line a rimmed baking sheet with heavy duty aluminum foil and a wire rack insert. Set the pork tenderloins on the wire rack. Broil on high for about 2 minutes, keeping an eye on them. You just want a little nice browning.
I allow them to rest for another 5 – 10 minutes before slicing. Serve warm.
Related Recipes
If you’d like some ideas of what to serve with this Easy Herb-Rubbed Pork Tenderloin, check out my Easy Summer Pork Dinner Party or Family Vacation to the Outer Banks for some menu ideas.
A few suggestions include:
- Keto Spinach and Artichoke Casserole
- Broccoli and Asparagus Louie Salad
- Easy Roasted Zucchini
- Simple Caprese Salad
- Keto Caprese Stuffing
- Green Beans with Garlic & Roasted Red Peppers
- Creamy Garlic, Broccoli, and Mushroom Spaghetti Squash
- Broccoli with Roasted Red Peppers and Parmesan
Easy Herb-Rubbed Pork Tenderloin
Ingredients
- 3 pounds Pork Tenderloin This was 2 pork tenderloins for me.
- 1 tablespoon Savory Herbed Salt Rub See Notes
- 2 tablespoons Avocado Oil Or Regular Olive Oil. ONLY if you’re using the oven method and not sous vide
Instructions
Sous Vide Instructions:
- Pat the Pork Tenderloins dry with paper towels and set on a foil lined baking sheet.3 pounds Pork Tenderloin
- Sprinkle the herb rub on all sides of the pork tenderloin and pat it down gently so that it sticks.1 tablespoon Savory Herbed Salt Rub
- Fill the sous vide tub / container with water. Set the sous vide cooker to 135° F and let it come up to temperature. (This will put the pork at the higher end of Medium-rare.)
- Use a vacuum sealer the Pork Tenderloins in a bag with food safe weights if you have them.
- Gently lower the sealed Pork Tenderloins into the water bath. Cook for at least 1 hour.
- Line (or re-line) a rimmed baking sheet with aluminum foil and insert a wire rack. Remove the pork from the bag and set on top of the wire rack.
- Place the pork tenderloin under the broiler to sear for 1 to 2 minutes.
- Allow it to rest for 5 – 10 minutes before slicing.
- Serve warm.
Oven Roasting Instructions:
- Preheat the oven to 350° F and line a rimmed baking sheet with aluminum foil. Insert a wire rack on the baking sheet.
- Dry the Pork Tenderloins and apply the rub as listed above.3 pounds Pork Tenderloin, 1 tablespoon Savory Herbed Salt Rub
- Heat approximately 2 tablespoons of Avocado or Regular Olive Oil over medium high heat in a heavy bottomed skillet. Gently place the tenderloins in the pan and sear on all sides. You’re not trying to cook them through, just get a nice crisp coating on them.2 tablespoons Avocado Oil
- Insert a probe thermometer into the thickest part of each tenderloin.
- For medium-rare, I roast it until the pork reaches between 137° – 140°F. Then remove it, leaving the thermometer in and allow carry-over cooking to bring it up to 145°F. The exact time will depend on the thickness of the pork, but for me it usually takes around 45 minutes. (The thermometer is what determines when the meat is done, not the time.)
- Allow them to rest for 10 minutes before slicing.
Equipment
- Sous Vide Cooker I use an Anova Precision Cooker at home.
- Large Container For the water you are using with the sous vide cooker.
- Food Safe Weights Optional, but recommended.
- Heavy Duty Aluminum Foil
- Paper Towels
- Heavy-Bottomed Skillet ONLY if you’re using the oven cooking method and not sous vide.
Notes
- Alternative Temperatures
- If you prefer a different level of doneness, I recommend using the sous vide cooking guide on Serious Eats.
- Scaling This Recipe
- I assume approximately 6 ounces of pork per person.
- I use approximately ½ tablespoon of the Savory Herb Salt Rub per roughly 1.5 pound pork tenderloin. It doesn’t have to be exact but you do want a nice even distribution but don’t need to rub it on thickly.
- Savory Herb Salt Rub
- I originally came across a version of this many years ago on Better Homes and Gardens. However, I can no longer find the original source recipe on their current site, but it is on archive.org:
- Since it requires some investigative skills to find via that route, I’m listing the proportions required to make 3 cups here for convenience:
- 1 1/3 cups Coarse Sea Salt or Kosher Salt
- 2/3 cup Dried Parsley
- 1/4 cup Dried Thyme
- 1/4 cup Dried Rosemary, crushed
- 1/4 cup Dried Shredded Lemon Peel
- 1/4 cup Coarse Ground Black Pepper
- 2 tablespoons Garlic Powder
- 2 tablespoons Dried Minced Onion, finely crushed
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