Herb-Roasted Tenderloin

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  • 1 Villari Brothers Pork Tenderloin, approx. 1.5 lbs.
1 teaspoon Kosher Salt

  • 1 teaspoon Fresh Ground Black Pepper

  • 1 ½ Tablespoons Olive Oil

  • 2 Tablespoons of Mixed Herbs; mix your own, or use a commercial blend such as Herb de Provence

  • 2 or 3 Cloves Garlic, minced
1 Small Onion, cut into thick slices
4 Fresh Sage Leaves
1/2 Cup Low Sodium Chicken Broth


  1. Preheat the oven to 400º F.
  2. Brush Tenderloin with Olive Oil, and place it in a roasting pan or ovenproof skillet on top of the Onion Slices. Sprinkle with Salt, Pepper, Mixed Herbs and minced Garlic.
  3. Place the whole leaves of Fresh Sage on top of the Tenderloin and brush the leaves with Olive Oil.
  4. Pour Chicken Broth into the bottom of the pan.
  5. Cover loosely with aluminum foil, and roast for approximately 20 minutes, until a meat thermometer reaches 145º F at the thickest part.
  6. Remove from oven, place on a cutting board and let rest for 5-10 minutes before slicing.

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