This restaurant-quality pork tenderloin transforms a simple cut into an impressive main course. The fragrant herb crust locks in moisture while creating beautiful flavor contrast with the tender, juicy meat inside.
Ingredients
- 2 pork tenderloins (about 2 pounds total)
- 3 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary (herb), chopped
- 2 tablespoons fresh thyme
- 1 tablespoon garlic powder
- 2 teaspoons Redmond Real Salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon oregano
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F and let pork tenderloins come to room temperature for 15 minutes.
- Combine minced garlic, chopped rosemary, thyme, garlic powder, salt, black pepper, paprika, and oregano in small bowl.
- Pat pork dry and rub with extra virgin olive oil.
- Press herb mixture evenly onto all sides of tenderloins.
- Heat oven-safe skillet over medium-high heat and sear tenderloins 2-3 minutes per side until golden.
- Transfer skillet to oven and roast 12-15 minutes until internal temperature reaches 145°F.
- Rest for 5 minutes before slicing and serving.
Notes
- Don't overcook pork tenderloin as it can become dry quickly.
- Substitute herbs de provence for individual herbs for convenience.
- Try rotisserie herb rub as a quick alternative to the homemade blend.
- Slice against the grain for most tender results.
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