Alicia Ross
Universal Uclick

Pork tenderloin is practically a universal favorite. And for time-starved cooks, tenderloin has the added bonus of being super-easy and almost foolproof for delicious results.

Today’s recipe for Herb Roasted Pork Tenderloin is wonderful with roasted or mashed potatoes and steamed green beans or a simple salad. But it also is special enough to stand as the star among a table laden with treats for a small to medium gathering.

I love to serve a platter of thinly sliced Herb Roasted Pork Tenderloin along with an array of cheeses, fruits, nuts, vegetables, crackers and bread. That is the perfect party menu and creates the ambiance of casual elegance (although it’s often called “Mom’s grazing menu” around my house). Everything can be prepared ahead, so when your guests arrive, the nibbling can begin.


Herb Roasted

Pork Tenderloin

1 lb. pork tenderloin

3 tsp. vegetable oil

˝ cup chopped fresh herbs (rosemary, basil, thyme, Italian parsley, sage, or any combination of two or more)

Preheat oven to 425 degrees. Trim the silver skin and any excess fat from the tenderloin.

Heat the oil in a 10-inch or larger skillet over medium-high. While oil is heating, roll the pork in the chopped mixed herbs, pressing them into the pork with your fingers.

Sear the pork in the hot oil on all three sides, turning equally, about 45 seconds to a minute on each side.

Transfer to a roasting pan and roast for 30 to 40 minutes, or until the internal temperature of the thickest portion reaches 160 degrees.

Remove to a platter and thinly slice. May be served hot or at room temperature.

Makes four appetizer servings, easily doubled or tripled.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email, or visit