Herbcrusted Beef Tenderloin Roast with Red Wine Reduction

Herb Crusted tenderloin roast Fit for a Feast

By Chef BakerJuly 18, 2025

Table of Contents

Recipe Introduction: Herb Crusted Tenderloin Roast is Calling!

Ever feel like you need a dish that's both impressive and easy? Me too! This tenderloin roast recipe is your answer.

Honestly, it's got that wow factor with minimal fuss. It's got a fantastic herby crust. Think rosemary, thyme, garlic, and savory goodness all mingling together.

What's the Story? All About Pork Loin Tenderloin

This recipe is my take on a classic. Beef tenderloin roast recipe easy . The herb crust and red wine reduction sauce are inspired by classic French techniques.

It's fancy, but not scary, you know? This herb crusted tenderloin is a brilliant centerpiece. It comes out so juicy! It's a medium difficulty recipe.

Prep takes about 25 minutes. Cooking time is 30- 45 minutes. You'll get about 6-8 servings.

Why This Tenderloin Roast ?

Honestly, this dish is all about flavour. It’s packed with protein. It's perfect for a special occasion. Or even a fancy Sunday dinner.

Imagine serving this with creamy mashed potatoes and roasted asparagus. Chef's kiss! Honestly, the best pork tenderloin recipes are simple ones that let the meat shine.

Now, lets talk ingredients! If I was making this for my friend I will probably start talking about "Remember that time we burned the garlic bread? Well, don't worry, this is harder to mess up, trust me.

Alright, let’s chat about what you need to make this awesome Herb Crusted tenderloin roast . Honestly, it’s not as complicated as it looks!

Ingredients & Equipment for a Show Stopping Tenderloin

First, a little story. I once tried making a beef tenderloin roast without a meat thermometer. Big mistake! It was like shoe leather.

Learn from my pain, okay? The right gear and ingredients are key.

Main Ingredients: The Stars of the Show

Here's the lowdown on the main players. Get the good stuff, it makes all the difference!

Olive Oil: 2 tablespoons (30 ml) . Nothing fancy. Just regular olive oil.
Garlic: 3 cloves , minced. (approx. 9g). Fresh garlic is a must here.
Rosemary: 1/4 cup fresh, chopped (approx. 6g). Fresh is key here. The aroma is amazing. But substitutions are possible as indicated below
Thyme: 1/4 cup fresh, chopped (approx. 6g). Again, fresh is best.
Parsley: 1 tablespoon fresh, chopped (approx. 3g).
Kosher Salt: 1 teaspoon (approx. 5g). I prefer kosher salt.
Black Pepper: 1/2 teaspoon (approx. 2.5g). Freshly ground if you can.
Pork Loin Tenderloin : 1 (3-4 pound) roast, trimmed (1.36kg-1.81kg). Look for good marbling, that is where the flavor hides, its the star for The Best Pork Tenderloin Recipes .
Olive Oil: 1 tablespoon (15ml)
Shallot: 1 shallot , minced (approx. 30g)
Dry Red Wine: 1 1/2 cups (355ml). Cabernet Sauvignon or Merlot work great.
Beef Broth: 1 cup (237ml). Low sodium is a good idea.
Balsamic Vinegar: 1 tablespoon (15ml) .
Unsalted Butter: 1 tablespoon , cold (14g). Cold butter helps with the sauce.

Beef tenderloin roast recipe easy , but quality ingredients make the difference.

Pork Loin Seasoning Recipes : Seasoning Notes That Sing

Let's talk seasoning. This is where you make the tenderloin roast your own!

Herb Power: Rosemary, thyme, and parsley are a classic combo.
Red Wine Magic: The red wine reduction adds richness and depth. Don’t skip it! Its one of the key for a red wine reduction sauce .
Quick Sub: No fresh rosemary? Use dried, but halve the amount. Less is more. It's an essential of Pork Tenderloin Seasoning Recipes
Missing Red Wine? Substitute with equal parts beef broth and balsamic vinegar.

Essential Gear: Tools of the Trade

Okay, you don’t need a fancy kitchen for this.

Meat Thermometer: Honestly, this is non-negotiable. Get one! Especially when trying How To Make Pork Tenderloin , it saves lives!
Roasting Pan with Rack: Helps with even cooking.
Small Saucepan: For that yummy red wine reduction.
Aluminum Foil: For tenting the roast while it rests.
Alternative Pan: Don't own a Roasting Pan? a oven safe skillet is also a way to cook.

Seriously, that’s it! With these ingredients and tools, you’re golden. The secret to a perfect herb crusted tenderloin is patience, trust me.

Cooking Method: Herb Crusted Tenderloin Roast

Right, let’s talk about a tenderloin roast that’s actually achievable. Forget those fancy chef shows! We’re doing a herb crusted beef tenderloin recipe easy enough for a weeknight.

It feels fancy, but honestly? It's pretty straightforward. Did you know that a well prepared tenderloin roast can impress even the toughest critics? This recipe definitely fits the bill.

Prep Like a Pro (Even When You're Not)

First things first: mise en place . Sounds poncy, right? Nah. It just means get everything ready. Chop your 3 cloves garlic, mince about 30g shallot.

Get the olive oil (30 ml) and all your herbs measured out: 6g rosemary, 6g thyme, 3g parsley. Trust me, it'll save your bacon later.

Remember to remove that pesky silver skin from the 1.36kg-1.81kg beef tenderloin it gets tough. And wash your hands, yeah? No one wants germy roast.

step-by-step to Tenderloin Heaven

Herb time! Mix 30 ml olive oil, garlic, rosemary, thyme, parsley, 5g salt, and 2.5g pepper. Smells amazing already, doesn't it?
Pat that beef tenderloin dry. Seriously, get it DRY. Helps with browning.
Slather that herb mix all over the tenderloin roast . Don't be shy!
Optional but seriously, sear it. Hot pan, 15ml olive oil, 2- 3 minutes per side. Colour = flavour!
Roast in a 220° C oven. Aim for these temps: Rare - 52° C , Medium Rare - 54- 57° C , Medium - 57- 60° C . Don't go past 63° C unless you hate yourself.
REST IT! Tent with foil, 10- 15 minutes. Seriously crucial. Juices redistribute, magic happens.
While it rests, whip up that red wine reduction sauce . Soften shallot in 15ml olive oil, add 355ml red wine, 237ml beef broth, 15ml balsamic vinegar, simmer till thick, then whisk in 14g cold butter.
Slice and serve with that gorgeous sauce!

Pro Tips (Because We're All Chefs Here)

Okay, this is where it gets real. Firstly, a meat thermometer is your best mate. Honestly, invest in one. Overcooking is a tragedy.

Also, dry brine is a winner! Salt the pork loin tenderloin the day before. Makes a HUGE difference. And if you’re short on time, the pork loin seasoning recipes section in stores are a great help.

Remember the most important part: don’t skip the resting.

Optimization and Natural Insertion

Pork Loin Tenderloin vs. Beef Tenderloin: What's the Difference?

While this recipe focuses on beef tenderloin roast recipe easy , you can adapt some techniques for pork loin tenderloin , but remember they cook differently!

Herb Crusted Tenderloin Variations and Seasoning

Experiment with your pork tenderloin seasoning recipes for a personalized touch. I once tried a lemon herb blend and it was incredible.

The best pork tenderloin recipes often have a little secret ingredient! If you are not a fan of Beef, consider trying How To Make Pork Tenderloin with this recipe.

Recipe Notes for Your Amazing Tenderloin Roast

Alright, you've got the recipe for the Herb Crusted tenderloin roast . But before you dive in, let's chat about some extras that'll really take it to the next level.

It is so much easier than a beef tenderloin recipe ! We're talking tips, tricks, and little tweaks to make it your masterpiece.

Honestly, these are the things that turn a good meal into a "Oh my gosh, where did you learn to cook like that?" kind of experience.

It is one of the best pork tenderloin recipes .

Serving Like a Pro

Let's talk presentation. First, slice that tenderloin roast against the grain. This makes it easier to chew. Trust me. Arrange the slices on a platter.

Drizzle generously with that amazing red wine reduction sauce . A sprinkle of fresh parsley adds a pop of color. I swear, just plating it right makes all the difference.

Some folks love creamy mashed potatoes. I am a big fan of roasted asparagus with lemon. And hey, throw in some Yorkshire puddings.

Why not?

Storage Secrets

Got leftovers? Lucky you! Wrap the tenderloin roast tightly in foil or pop it in an airtight container. It'll keep in the fridge for up to 3 days.

For longer storage, freezing is an option. Just wrap it well to prevent freezer burn. To reheat, gently warm it in the oven at a low temperature 121° C ( 250° F).

This keeps it moist.

Tweaking the Recipe

Feeling adventurous? How about a garlic herb butter instead of the olive oil and fresh herbs? So delicious! And if you're avoiding gluten, just double check your beef broth.

Make sure it's gluten-free. No biggie. I know that some people want to get more creative with pork loin seasoning recipes but keep it simple.

It is important to remember some key pork tenderloin seasoning recipes also work on beef!

Nutrition Lowdown

Okay, let's keep it real. The tenderloin roast is fairly healthy. It's packed with protein. About 40-50g per serving. The fat content is moderate.

Around 25-35g per serving. Just keep an eye on the red wine reduction . It can add extra calories. But hey, a little indulgence never hurt anyone, right?

So there you have it. You have all the keys to make an exceptional tenderloin roast ! With a little prep and attention to detail, you'll create a meal that's both impressive and delicious.

Go forth and cook!

Frequently Asked Questions

What's the best way to avoid overcooking my tenderloin roast? I'm aiming for medium rare!

The key to a perfectly cooked tenderloin roast is using a reliable meat thermometer. Start checking the internal temperature about 15 minutes before the estimated cooking time is up.

Remember to remove the roast when it's 5-10 degrees below your target temperature (130-135°F for medium rare) because it will continue to cook as it rests. Think of it like pulling your tea bag out a bit early nobody wants a bitter brew!

Can I prepare the herb crust for the tenderloin roast ahead of time?

Absolutely! Making the herb crust in advance is a great time saver. Simply combine all the ingredients, cover it tightly, and store it in the refrigerator for up to 24 hours. This actually allows the flavors to meld together even more, resulting in an even tastier crust. It's like marinating but for herbs!

Just bring it to room temperature before applying it to the roast.

What if I don't have red wine for the red wine reduction? Are there any good substitutes?

No vino? No problem! You can substitute the red wine with an equal amount of beef broth plus a tablespoon of balsamic vinegar for acidity. While it won't have the exact same depth of flavor, it will still create a delicious and savory sauce.

Think of it as the "PG" version for those who prefer to keep things alcohol free. Alternatively, a splash of cranberry juice can also add a nice depth of flavour!

How long can I store leftover tenderloin roast, and what's the best way to reheat it?

Leftover tenderloin roast can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a low oven (around 250°F or 120°C) with a little beef broth to prevent it from drying out.

You could also slice it thinly and use it in sandwiches or salads a very posh Ploughman's lunch, perhaps?

Is beef tenderloin roast a healthy option? What are the nutritional considerations?

Beef tenderloin is a relatively lean cut of beef, making it a good source of protein and iron. However, it's still important to be mindful of portion sizes and to balance your meal with plenty of vegetables and whole grains.

To keep it even healthier, you can trim any excess fat before cooking and use healthy cooking methods like roasting. As they say, everything in moderation!

I'm looking to impress! What are some fancy side dishes that pair well with this tenderloin roast?

To truly elevate your meal, consider pairing the tenderloin roast with some elegant side dishes. Roasted asparagus with lemon and parmesan is always a winner. Creamy mashed potatoes or a classic potato gratin add a touch of comfort.

For a real showstopper, try Yorkshire puddings they're practically mandatory with roast beef in some circles. Your guests will be saying "Oh, you shouldn't have!" (even though they secretly love it).