Finely chop the fresh rosemary, thyme, and parsley, and crush the garlic cloves. In a medium-sized bowl, combine the chopped herbs, garlic, olive oil, salt, and pepper.

Place the pork tenderloin on a cutting board and massage the herb marinade all over the meat, ensuring every surface is coated. Allow to rest at room temperature for 30 minutes.

In a large skillet, heat a splash of olive oil over medium-high heat. Once hot, add the marinated pork tenderloin, searing for 3-4 minutes on each side until golden-brown.

Preheat your oven to 200°C (392°F) while the tenderloin finishes searing. Prepare a baking sheet lined with parchment for easy cleanup.

Transfer the seared pork tenderloin to the prepared baking sheet. Roast in the preheated oven for 20-25 minutes.

Once roasted, remove the tenderloin from the oven and let it rest on a cutting board for about 10 minutes.

Slice the Herb-Crusted Pork Tenderloin into medallions and arrange on a serving plate with colorful roasted vegetables.