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A table set with a pot of creamy polenta, a cutting board with sliced herb-crusted pork tenderloin, a skillet of roasted cherry tomatoes, and two plates with a serving of each.

Herb-Crusted Pork Tenderloin with Creamy Polenta

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5 from 12 reviews

  • Author: Shannon Emery
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Tender, herb-crusted pork tenderloin is served over creamy polenta with roasted garlicky cherry tomatoes. This simple, minimal no-fuss dinner is sure to impress any night of the week or for any special occasion.



Herb-Crusted Pork Tenderloin & Roasted Cherry Tomatoes

  • 1 whole pork tenderloin, roughly 1 1/4 pounds
  • extra-virgin olive oil
  • 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
  • 1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground black pepper
  • 2 pints (about 4 cups) cherry tomatoes
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons balsamic vinegar

Creamy Polenta

  • 2 cups water
  • 2 cups whole milk*
  • 1 cup polenta (also known as corn grits)
  • 2 tablespoons unsalted butter
  • 1 cup Pecorina Romano, grated*
  • salt and pepper to taste  


Herb-Crusted Pork Tenderloin & Roasted Cherry Tomatoes

  1. Preheat oven to 400°F.
  2. Pat pork tenderloin dry. Drizzle with extra-virgin olive oil, just enough to coat. In a small bowl, combine rosemary, thyme, salt, and pepper. Rub herb mixture all over pork.
  3. In a large oven-safe skillet over medium-high heat, add a drizzle of olive oil. Add pork; sear on each side for about 4 minutes until browned. Turn off stovetop, and remove skillet from heat.
  4. Scooch tenderloin to one side of the skillet. Add cherry tomatoes to the other side of the skillet and top tomatoes with, garlic, butter, and balsamic vinegar.
  5. Transfer skillet to oven and roast until a thermometer inserted in thickest portion of the tenderloin reaches 145°F, about 14 to 16 minutes.
  6. Transfer the tenderloin to a cutting board, and allow it to rest for about 10 minutes before slicing.

Creamy Polenta

  1. While the tenderloin is cooking in the oven, in a medium pot, bring water and milk to a boil over medium heat. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Stir in the butter, Pecorino Romano, salt, and pepper. If the polenta thickens too much, thin with additional water or milk.

Put it all together!

  1. Divide the polenta between serving plates. Place several slices of pork tenderloin and roasted cherry tomatoes over top. Drizzle with juices from the skillet. Enjoy! 


For the polenta, I sometimes substitute plain, unsweetened almond milk for regular milk with success. I also sometimes substitute Parmigiano-Reggiano in place of the Pecorino Romano but feel free to use whichever cheese is your favorite! You may have to adjust the cheese quantity slightly based on your cheese’s particular flavor profile. 

  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: American
  • Diet: Gluten Free
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