Garlic & herb baked pork fillet

Garlic & herb baked pork fillet

Serves: 3-4 | Preparation Time: 5mins | Cooking time: 30min


  • 2 tbsp olive oil 
  • 1 tbsp salt & pepper
  • 700g Tasman pork fillets
  • 4-6 pats butter (roughly 1½ tsp each)
  • 2 tbsp of mixed herbs of your choice (we used Herbie’s herbs de Provence)
  • 2 tbsp diced garlic 


  1. Preheat oven to 170oC.
  2. Line aluminium foil with baking paper and place in a baking tray.
  3. Combine your herbs (if you are using your own blend) with garlic and set aside.
  4. Generously season pork with salt and pepper .
  5. In a large pan, heat oil until shimmery, and brown the pork fillets 
  6. Place pork on the baking sheet and generously coat with the herb mix.
  7. Place the pats of butter on top of the pork.
  8. Wrap the foil into a tent shape, and bake in oven for roughly 25 minutes (or until the meat is 63oC at the widest/thickest part of the tenderloin)
  9. When pork has finished cooking, let it rest, tented with the foil, for at least 5 minutes, to lock in the juices.
  10. Slice against the grain and serve immediately. We served ours with cauliflower rice and beans for a healthier option.

Results may vary.