I was in Toronto for an extended visit with my family lately, which is part of the reason why I haven’t been posting much recently. You know how it is, when it’s not your kitchen, you don’t feel entirely comfortable commandeering it. But I had some great times catching up with my family, going to hot yoga with my sister, and gossiping with old friends.
My sister and I got married within about 6 months of each other, so we’ve been able to compare notes on the domestic life during the last couple of years. And it’s always good to get out of your rut – I notice that I always tend to buy the same groceries! How am I going to discover new recipes like that?! So I’ve gotten inspired by some of my sister’s tried-and-true recipes and here I am sharing one of these winners with you. An easy herb-crusted pork tenderloin that you simply season, sear, and roast.
Don’t trim off the fat! Pork tenderloin is very lean, so it needs that bit of extra fat to stay moist. And although it seems like a LOT of herbs, after roasting they are not too strong, but fill your house with a delicious fragrance and delicately flavor the meat. I served my tenderloin with some paprika-roasted potatoes and broccoli slaw. One 1.5-pound tenderloin was enough to stuff the two of us pretty full with a little extra meat to spare, so plan for two tenderloins if you’re hosting a small dinner party of 4-6.
Herbed Pork Tenderloin
1/3 cup extra-virgin olive oil
4 cloves garlic puree (either minced SUPER fine or pressed through a garlic press)
2 tsp dried rosemary
2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1 (1.5-2 lb) pork tenderloin roast
Preheat oven to 375 F.
In a small bowl, combine oil, garlic, rosemary, thyme, salt and pepper. Coat tenderloin with HALF of the herb/oil mixture.
Heat a skillet over high heat. Sear the tenderloin on all sides until lightly browned.
Place in a baking pan and spread the rest of the oil/herb mixture over the meat (be careful not to burn your fingers!).
Roast 35-40 minutes or until juices run clear.
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