Braised herb-crusted pork tenderloin with vegetables

Total Time
50 min
20 min
30 min
Pork tenderloin is reasonably priced, very lean, and easy to prepare, so it's a great cut to keep in rotation. Quick-cooking, lean meats are not typically what we think of as braising cuts, but this recipe surprised the doubters. The loin is rolled in a flavorful blend of fresh parsley, rosemary, and thyme. You can substitute savory, oregano, marjoram, or sage for the rosemary or thyme if you like. Be sure to brown the herbed crust well and turn the tenderloin over gently with tongs or with two wooden spoons so as not to disturb the flavorful crust.


Uncooked lean pork tenderloin

1 pound(s), trimmed of all visible fat

Table salt

¾ tsp

Black pepper

¼ tsp, freshly ground

Fresh parsley

¼ cup(s), fresh, finely chopped


2 Tbsp, fresh, finely chopped

Fresh thyme

2 Tbsp, fresh, finely chopped

Olive oil

4 tsp, extra-virgin


4 medium, cut into matchstick-thin strips


4 rib(s), medium, cut into matchstick-thin strips

Uncooked parsnip

3 medium, peeled and cut into matchstick-think strips


1 large clove(s), smashed with the side of a chef’s knife, then cut in half

Reduced sodium chicken broth

¾ cup(s)


  1. Preheat the oven to 425°F.
  2. Sprinkle the pork with 1⁄2 teaspoon of the salt and 1⁄8 teaspoon of the pepper. Fold the narrow end of the tenderloin under. Combine the parsley, rosemary, and thyme on wax paper. Roll the pork in the herbs, lightly pressing them so they adhere.
  3. Heat the oil in an ovenproof nonstick Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Add the carrots, celery, parsnips, and garlic to the pot. Sprinkle the vegetables with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Pour in the broth.
  4. Roast, tossing the vegetables once or twice, until an instant-read thermometer inserted into the center of the pork registers 160°F for medium and the vegetables are tender, about 20 minutes. Let the pork rest for 5 minutes, then transfer to a cutting board and cut into 1⁄2-inch-thick slices. Serve the pork with the vegetables and any pan juices. Yields 3–4 slices of pork with 1 cup of vegetables per serving.