This elegant yet simple dish transforms ordinary pork tenderloin into something special with a flavorful herb crust. The combination of fresh and dried herbs creates a beautifully aromatic coating that keeps the meat juicy and adds incredible flavor.
Ingredients
- 2 lbs pork tenderloin, trimmed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon thyme
- 1 tablespoon garlic powder
- 1 teaspoon Redmond Real Salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Pat pork tenderloin dry and let come to room temperature for 15 minutes.
- Mix olive oil, rosemary, thyme, garlic powder, salt, pepper, and paprika in a small bowl to form a paste.
- Rub herb mixture all over the pork tenderloin, coating evenly on all sides.
- Place on a rimmed baking sheet and roast for 18-22 minutes until internal temperature reaches 145°F.
- Let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick medallions.
Notes
- Use a meat thermometer for perfect doneness. Pork is safe at 145°F and will be slightly pink
- Substitute herbs de provence for a French herb blend
- Try rotisserie herb rub for a different flavor profile
- Serve with roasted vegetables or a simple salad
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