Herb Crusted Pork Tenderloin

By JJ Virgin

Herb Crusted Pork Tenderloin


April 5, 2023

  • Yields: 6 servings


2 lbs pasture-raised pork tenderloin

Herb Crust:

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme leaves, chopped

1 tbsp fresh oregano, chopped

¼ cup fresh parsley, chopped

1½ tsp sea salt

½ tsp black pepper

4 garlic cloves, minced

2 tbsp lemon zest

2 tbsp dijon mustard

3 tbsp Bragg Coconut Aminos

1 tbsp avocado oil

Sauteed Cabbage:

4 tbsp avocado oil

½ cup yellow onions, chopped

1 head of cabbage, chopped

1 tsp sea salt

½ tsp granulated garlic powder


1Preheat oven to 425°. In a small bowl, combine all the Herb Crust ingredients.

2Place pork tenderloin on a sheet pan. Press crust ingredients firmly onto the pork. Make sure to cover the entire top of the tenderloin.

3Cook pork for 20 to 25 minutes. Tenderloin should appear browned and reach an internal temperature of 145°. Do not overcook. Take out and rest on a plate.

4Add avocado oil to a sauté pan on medium-high heat. Add onions and cook for 1 minute. Add chopped cabbage, salt, and garlic powder. Mix together and cook for 10-15 minutes on medium-low heat. Turn heat off.

5Place 1 cup of cabbage on each plate. Slice pork into ½-inch thick slices. Place pork slices on top of cabbage and serve.

6Store up to 3 days in the fridge in an airtight container.


Nutrition Facts

Total Fat15g
Total Carbohydrates13g
Dietary Fiber5g