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Herb Crusted Pork Roast with Port Wine Sauce

  • Serves: 8
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Calories: 304
Pork Tenderloin Roast with herb crust and port wine sauce on a platter with fresh herbs

Scented with garlic and rosemary, this tender, juicy herb-crusted pork roast is the ultimate holiday centerpiece. Paired with garnet-hued port wine sauce, it’s elegant, festive and delicious.

The Star of Your Holiday Dinner Table

This herb-crusted roasted pork tenderloin is rubbed with a heady blend of fresh garlic cloves, rosemary, thyme, and peppercorns. Removed from the oven and elegantly carved into generous slices, this pork roast brings the celebration to your holiday dinner table. Served with a classic port wine sauce that’s savory and complex with notes of cinnamon, it’s a festive meal that’s sure please every guest at your table.

Fresh herbs and garlic in a mortar and pestle with a small bowl of salt
raw pork tenderloin in a cast iron baking dish with herb and garlic rub

A Complex and Savory Port Wine Sauce

While it’s not an absolute must, serving port sauce alongside your pork roast is a really nice way to elevate a simple supper. Even its deep-ruby color feels special. Ready to get into the kitchen? Here’s what you’ll need to make this sauce:

  • Shallots. Unlike onions, shallots have a milder taste and aroma.
  • Port Wine. Look for ruby port, which has a bold clean flavor with a sweet lingering finish.
  • Whole peppercorns. Easy peasy—you need them for the herby rub for your pork loin anyway!
  • Rosemary. See above! If you’re making the pork, you’ve already got this on-hand.
  • Cold Butter. Finishing the wine sauce with butter is known as monter au beurre. Using cold butter ensures it doesn’t melt too quickly and instead softens, thickening the sauce slightly.
herb crusted pork tenderloin in a cast iron baking dish fresh out of the oven

How to Cook a Pork Roast

You’ve mastered the pan sauce, now it’s time to master the pork loin roast. The secret to juicy tenderloin is to watch for an internal temperature of 145°F and letting the pork roast rest for three minutes after coming out of the oven. Here’s how to make a pork roast:

  1. Make the rub! Smash garlic, rosemary, thyme, and peppercorns into a paste. Rub liberally all over the meat. Oh hey, you can finally use that mortar and pestle you have in a hidden in cupboard somewhere.
  2. Using an ovenproof skillet, sear the meat, then into the oven!
  3. When you see 145°F on a meat thermometer, pull that pork out, and tent it with foil.
  4. Serve the pork loin with port wine sauce and if you’re feeling extra fancy, roasted garlic mashed potatoes.
Pork Tenderloin Roast with herb crust and port wine sauce on a platter with fresh herbs

Tools You’ll Need:

Simple Pork Recipes We Eat All Year Long.

Don’t get us wrong. We love chicken as much as the next person. Do we want to eat it for every meal? No, which is why we turn to pork to switch things up. Here are a few pork recipes we can’t get enough of:

Pork Tenderloin Roast with herb crust and port wine sauce on a platter with fresh herbs with mashed potatoes and green beans

The Best Pork Loin Recipe Ever

This holiday pork roast is tender, juicy and elegant. Oh, and it’s pretty darn easy, too. We’d love to hear about how you incorporated this pork roast recipe into your holiday festivities. Post a picture to Instagram and tag @themodernproper and #themodernproper. Happy eating!

Herb Crusted Pork Roast with Port Wine Sauce

  • Serves: 8
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Calories: 304


Pork Roast

  • 2 lbs Pork tenderloin
  • 4 Garlic cloves
  • 2 tbsp Fresh rosemary
  • 2 tbsp Fresh thyme
  • 2 tbsp Whole peppercorns
  • Kosher salt
  • 2 tbsp Olive oil

Port Wine Sauce

  • 1 tbsp Olive oil
  • 1 Medium shallot, finely chopped
  • 1 cup Port wine
  • 4-5 Whole peppercorns
  • 1 Rosemary sprig
  • 4 tbsp Cold butter


  1. Heat oven to 375° F.
  2. With a mortar and pestle create a paste out of garlic, rosemary, thyme and peppercorns. If you don't have a mortar and pestle you can use a small food processor.
  3. Remove excess fat from the pork and pat dry with a paper towel. Rub the garlic-herb paste on all sides of the pork and then generously season with salt.
  4. In an oven proof skillet, heat 2 tablespoons olive oil on high until shimmering. Sear the tenderloin until browned on all sides, about 3 minutes per side (12 minutes total). Transfer the skillet to the center rack in the oven and cook until the internal temperature of the pork reads 140°F with a meat thermometer, about 15-20 minutes. Transfer the pork from the skillet onto a cutting board and tent loosely with foil.
  5. Set the skillet, over medium high heat, add 1 tablespoon olive oil and sauté the shallots until just tender.
  6. Pour the port wine into skillet along with the peppercorns and rosemary. Bring the liquid to a low boil and allow it to reduce to about half while scrapping up brown bits with a wooden spoon. Once the liquid has reduced, turn off the heat and whisk in the butter.
  7. Strain the sauce and allow to cool. The port wine sauce can be kept for up to 36 hours and is fantastic as a gravy on mashed potatoes.
  8. Thinly slice the pork roast and serve with port wine sauce on the side. Serve over mashed potatoes.