Festus-Style Roasted Pork Tenderloin with Herb Pan Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender roasted pork tenderloin accented with fresh herbs and a savory pan sauce, inspired by regional Missouri flavors. This American-inspired pork recipe, ready in about 40 minutes, pairs pork tenderloin, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 280 cal/serving

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Ingredients

1.5 lbs pork tenderloin
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
3 cloves, minced garlic cloves
1 tbsp, chopped fresh rosemary
1 tbsp, chopped fresh thyme
1/2 cup chicken broth
2 tbsp unsalted butter

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Instructions

Step 1: Preheat oven to 400°F. Pat 1.5 lbs pork tenderloin dry and season evenly with 1 tsp salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear pork tenderloin on all sides, about 2 minutes per side until golden brown.
Step 3: Add 3 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme to the skillet, stirring for 30 seconds until fragrant.
Step 4: Transfer skillet to the preheated oven and roast pork for 15-20 minutes until internal temperature reaches 145°F.
Step 5: Remove pork from skillet to rest. Place skillet back on medium heat, add 1/2 cup chicken broth and simmer for 3-4 minutes, scraping up browned bits.
Step 6: Whisk in 2 tbsp unsalted butter until sauce is glossy. Slice pork and drizzle with the herb pan sauce to serve.