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Garlic Herb Pork Tenderloin Meal Prep - Easy, Flavorful, and Ready for the Week

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 pounds each), silver skin trimmed
  • 2 tablespoons olive oil, plus more as needed
  • 5 cloves garlic, finely minced
  • 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, minced (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • 1.5 teaspoons kosher salt (adjust to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (optional, for color and warmth)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1.5 pounds baby potatoes or sweet potatoes, cubed
  • 1 pound green beans or broccoli florets
  • 2 cups cooked quinoa, brown rice, or couscous
  • Olive oil, salt, and pepper for roasting

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line two sheet pans with parchment for easy cleanup. Pat the pork dry with paper towels so the rub sticks and browns well.
  2. Make the herb paste: In a small bowl, mix olive oil, garlic, rosemary, thyme, parsley, oregano, lemon zest, salt, pepper, smoked paprika, Dijon, and lemon juice. You’re aiming for a thick, spreadable paste.
  3. Season the pork: Rub the paste all over the tenderloins. Tuck the thin tail ends under slightly so the meat cooks more evenly.
  4. Prep the veggies: Toss potatoes with olive oil, salt, and pepper. Spread on one sheet pan. Roast for 25 to 30 minutes, shaking halfway, until tender and golden.
  5. Start the pork: Heat a large oven-safe skillet over medium-high. Add a thin film of oil. Sear the tenderloins 2 to 3 minutes per side until nicely browned.
  6. Roast the pork: Transfer the skillet to the oven (or move pork to a sheet pan). Roast 12 to 16 minutes, or until the center hits 140°F to 145°F with an instant-read thermometer.
  7. Cook the greens: While pork roasts, toss green beans or broccoli with oil, salt, and pepper. Add to the oven during the last 12 to 15 minutes, or until just crisp-tender with a little char.
  8. Rest and slice: Let pork rest 8 to 10 minutes. This keeps it juicy. Slice into 1/2-inch medallions.
  9. Assemble: Portion potatoes, greens, and grain into 5 to 6 meal prep containers. Top with sliced pork. Spoon any pan juices over the meat for extra flavor.
  10. Cool and store: Let everything cool slightly before sealing. Label with the date so you remember when you made it.