Name: Garlic Herb Pork Tenderloin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 pounds Pork Tenderloin; 3 cloves Garlic, minced; 1 tbsp Fresh Rosemary, chopped; 1 tbsp Fresh Thyme, chopped; 2 tbsp Olive Oil; 1 tsp Kosher Salt; 0.5 tsp Black Pepper; 2 tbsp Unsalted Butter

"This Garlic Herb Pork Tenderloin is an elegant, melt-in-your-mouth dish that is surprisingly simple to prepare. Infused with fresh rosemary and thyme, the meat is seared to lock in juices and finished in the oven for a tender, golden crust."

1 Ingredients

Qty	Item
2 pounds 900 g	Pork Tenderloin
3 cloves 15 g	Garlic, minced
1 tbsp 3 g	Fresh Rosemary, chopped
1 tbsp 3 g	Fresh Thyme, chopped
2 tbsp 30 ml	Olive Oil
1 tsp 6 g	Kosher Salt
0.5 tsp 1 g	Black Pepper
2 tbsp 28 g	Unsalted Butter

2 Instructions

Step 1. Preheat your oven to 400°F (200°C).

Step 2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, salt, and black pepper to create a herb paste.

Step 3. Pat the pork tenderloins dry with paper towels and rub the herb mixture thoroughly over all sides of the meat.

Step 4. Heat a large oven-proof skillet (like cast iron) over medium-high heat. Add a splash of oil if needed, and sear the pork for 2-3 minutes per side until a brown crust forms.

Step 5. Transfer the skillet to the oven. Roast for 12 to 15 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).

Step 6. Remove from the oven, add the butter to the pan to melt over the meat, and tent loosely with foil. Let the pork rest for 10 minutes before slicing against the grain.

·
Always use a meat thermometer to ensure the pork reaches 145°F; overcooking is the main cause of dry pork.
·
Letting the meat rest for 10 minutes is crucial for the juices to redistribute throughout the tenderloin.
·
Patting the meat dry before seasoning ensures a better sear and prevents the meat from steaming.
·
If you don't have fresh herbs, you can use 1 teaspoon of dried herbs for every tablespoon of fresh.

? Frequently Asked Questions

Can I use pork loin instead of tenderloin?

Pork loin is a different cut that is much larger and tougher. It requires a significantly longer cooking time and a different temperature profile.

Is it okay if the pork is slightly pink in the middle?

Yes, according to USDA guidelines, pork is safe to eat at 145°F (medium-rare), which often leaves a slight hint of pink.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.

What sides pair well with this dish?

Roasted root vegetables, garlic mashed potatoes, or a crisp green salad with a lemon vinaigrette are excellent choices.

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