Herbed Pork Tenderloin

Allison Hazell


This is the easiest recipe ever. Wonderful for a special dinner. I love making this for company because it takes no time and I can spend time with my guests and not in the kitchen. The tenderloin cuts with a fork and looks and tastes like you spent a lot of time preparing it. Beautiful with the apricot glaze/sauce.


★★★★★ 1 vote

10 Min
20 Min


  • 1 pkg
    two medium whole pork tenderloins

  • 2 Tbsp
    dried savory
  • 2 Tbsp
    dried fennel seed (i omit)
  • 2 Tbsp
    dried sage
  • 2 Tbsp
    dried rosemary
  • 2 Tbsp
    dried oregano
  • 2 Tbsp
    dried basil
  • 2 Tbsp
    dried marjoram
  • 2 Tbsp
    dried thyme
  • ·
    salt and pepper to taste

  • 1 c
    apricot preserves
  • 1 Tbsp
  • 1 c
  • ·
    you can use a variety of different preserves for the sauce- peach, cherry, pineapple, etc

How to Make Herbed Pork Tenderloin


  1. Preheat oven to 425
  2. Season tenderloins liberally with salt and pepper and then herb rub. I spread the herb mixture on a plate and firmly roll the tenderloins in it, covering the tenderloins completely. (you may have leftover herbs-save in plastic bag)
  3. Places tenderloins in a large baking dish into preheated oven for 15-18 minutes. Do not overcook. Take out of oven and let rest for 10 minutes.
    Start the Apricot Sauce.
  4. Apricot Sauce:
    Combine preserves,water and vinegar in a small pan and bring to a simmer.
  5. Slice pork into thick slices and drizzle Apricot Sauce over.

    This is great with wild and brown rice with some of the sauce poured on the rice also.

Printable Recipe Card

About Herbed Pork Tenderloin

Course/Dish: Pork
Other Tags: Quick & Easy Healthy
Hashtag: #herbs

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