About this recipe

A juicy, golden-seared pork tenderloin coated in a fragrant blend of fresh rosemary, thyme, and garlic, then roasted to perfection. This keto-friendly centerpiece is elegant enough for company yet simple enough for a weeknight family dinner. The herb crust locks in moisture while delivering bold, savory flavor in every slice.

Instructions

1. 1

   Preheat your oven to ![425°F]. Pat the pork tenderloin completely dry with paper towels and trim away any pork tenderloin silver skin. In a small mixing bowl, combine the chopped rosemary, thyme, minced garlic, lemon zest, kosher salt, black pepper, and smoked paprika. Drizzle 1 tablespoon of olive oil over the tenderloin, then press the herb mixture firmly all over the surface to form an even crust.

2. 2

   Heat the remaining 1 tablespoon of olive oil in a cast iron skillet over ^[medium-high heat] until shimmering. Add the tenderloin and sear undisturbed for 2–3 minutes per side, turning to brown all four sides (about 8–10 minutes total). Add the butter and rosemary sprigs to the pan and tilt the skillet, spooning the foaming butter over the pork for 1 additional minute.

3. 3

   Transfer the cast iron skillet directly to the preheated ![425°F] oven. Roast for 12–15 minutes, or until an instant-read meat thermometer inserted into the thickest part reads %[145°F]. Avoid overcooking — the center should be just barely pink for maximum juiciness.

4. 4

   Remove the cast iron skillet from the oven and transfer the tenderloin to a cutting board. Tent loosely with aluminum foil and let rest for 5–7 minutes — this allows the juices to redistribute throughout the meat. Slice crosswise into ¾-inch medallions and arrange on a platter. Spoon any pan juices from the skillet over the top and serve immediately.