Pork tenderloin is one of the leanest, most tender cuts of pork, and it roasts quickly in a hot oven. A simple rub of garlic, rosemary, and olive oil is all it needs. The result is a beautifully browned, juicy roast that slices into perfect medallions. It looks like you spent hours but takes about 30 minutes total.
Ingredients
- 2 pork tenderloins (about 1 lb each)
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp rosemary
- 1 tsp thyme
- ½ tsp garlic granules
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Pat the tenderloins dry.
- Mix the olive oil, minced garlic, rosemary, thyme, garlic granules, salt, and pepper into a paste. Rub all over the pork.
- Heat a large oven-safe skillet over high heat. Sear the tenderloins for 2 minutes per side until browned on all sides.
- Transfer the skillet to the oven and roast for 15 to 18 minutes until the internal temperature reaches 145°F.
- Rest for 10 minutes before slicing into medallions.
Notes
- Do not overcook pork tenderloin. It should be slightly pink in the center at 145°F.
- Make a quick pan sauce by deglazing the skillet with broth and a splash of apple cider vinegar.
- Leftovers are excellent cold in sandwiches or sliced over salads.
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