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Boy, have I got a great, easy yet unforgettable recipe to share with you today!  Well, I absolutely cannot take credit for this.  I purchased some gorgeous pork tenderloin (yes, it captured my heart the moment I laid eyes on it), but had no idea what to do with it.  Sure, I could’ve cooked it in my foolproof crockpot and drenched it in some kind of sauce or marinated and grilled it…but I really wanted to try something new.  I knew I didn’t want to mess with it too much, as it was perfect just the way it was.  So after searching through my favorite food sites like a mad woman, I came upon The Pioneer Woman’s recipe.  Minimal ingredients, easy directions..I was sold!

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Herb Crusted Pork Tenderloin

Prep Time: 15 minutes
Cook Time: 15 minutes
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Ingredients 

  • 2 whole pork tenderloins
  • 2 Tbs garlic
  • 8 Tbs Herbs de Provence
  • Salt and pepper to taste
  • 1 cup preserves of choice
  • 1 cup water
  • 1 Tbs vinegar
  • * I used raspberry preserves bc I thought the added tanginess would be lovely in this dish.

Instructions 

  • Preheat oven to 425 F.
  • Clean tenderloin. Make sure to remove all the silverskin. Season with salt and pepper. Rub on garlic and Herbs de Provence.
  • Bake in a greased baking sheet pan for approx 12-15 min. Let sit for about 10 min before slicing.
  • In a small sauce pan, simmer preserves, water, and vinegar together until they thicken.
  • Pour sauce over pork. Serve with favorite sides.
Like this recipe? Rate and comment below!

I enjoyed the pork with some fingerling potatoes and roasted broccoli.  And now that I think of it (I actually made this recipe before Thanksgiving), I could’ve totally used cranberries instead of the raspberry preserves!  Perfect for this time of the year!  I also hadn’t purchased my roaster (why did it take me so long to get it?!..it’s glorious, I tell ya) when I made this, so I’m totally going to use it to make this recipe again!  I’ll let you know if it makes a big difference, since I just baked it in a cookie sheet this first time around.

Hope you give this recipe a try.  I bow before you, Ree Drummond!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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15 Comments

  1. Wow. Min. Wow.
    Seriously, every single recipe you post makes me so want to dive into my computer and eat in. Oh and inhale because they all look like they would smell amazing too. Is that really weird?! You are so talented taking photos of food, make everything look just delicious! Hope you’re having a great December!