I don’t usually make pork so when this came out amazing, I was so happy. I liked it so much it’s going to be part of my weeknight dinner rotation.
The best part is that there’s no major preparation involved- you just season it and throw it in the oven.
No need for frying it in a pan and dirtying the stovetop.
Easy clean up, yay!
I made it as a healthy dinner for a meal prep client.
Pork tenderloin is just as lean as chicken breast so it’s a healthy choice. I served this baked pork roast with smashed fingerling potatoes and sautéed zucchini and onions.
Pork tenderloin is a really lean piece of meat. It’s important to not overcook it. It can go from tender to over cooked really fast.
So, this 1lb. tenderloin took only 35 minutes to cook.
I use a thermometer for pork and I made sure the internal temperature reached 145 F.
I’d really recommend investing in a thermometer if you don’t have one so you don’t end up with dry, overcooked pork.
Hope you fall in love with pork tenderloin like I did.
Garlic-Herb Pork Tenderloin
Ingredients (serves 3-4 people):
- 1 lb. Pork tenderloin
- 2 garlic cloves, minced
- 1 tsp. Salt
- 2 Tbsp. Unsalted butter
- 1 Tbsp. Olive oil
- ¼ tsp. Black pepper
- ½ tsp. each dried basil, oregano, thyme, parsley
- ¼ tsp. dried sage
- 3 sprigs fresh rosemary (optional)
Directions:
1. Preheat oven to 375 F.
2. In a small bowl combine butter, oil, garlic, salt and spices. Mix with your fingers.
3. Place tenderloin in a baking dish or baking tray. Smear butter-herb mixture all over the tenderloin. Tuck the fresh Rosemary sprigs underneath the pork, if using.
4. Place in the oven for 25-35 minutes or until the internal temperature of the thickest part of the tenderloin reaches 145 F. Immediately remove from the oven and let it rest at least 5 minutes before slicing.
Keeps in fridge for up to 3 days.
NOTES
Pork tenderloin might look pink in middle – if thermometer reads 145 degrees in center of tenderloin, it is fully cooked, regardless of color.
Garlic-Herb Pork Tenderloin
Ingredients
- 1 lb. Pork tenderloin
- 2 garlic cloves minced
- 1 tsp. Salt
- 2 Tbsp. Unsalted butter
- 1 Tbsp. Olive oil
- ¼ tsp. Black pepper
- ½ tsp. each dried basil oregano, thyme, parsley
- ¼ tsp. dried sage
- 3 sprigs fresh rosemary optional
Instructions
- Preheat oven to 375 F.
- In a small bowl combine butter, oil, garlic, salt and spices. Mix with your fingers.
- Place tenderloin in a baking dish or baking tray. Smear butter-herb mixture all over the tenderloin. Tuck the fresh Rosemary sprigs underneath the pork, if using.
- Place in the oven for 25-35 minutes or until the internal temperature of the thickest part of the tenderloin reaches 145 F. Immediately remove from the oven and let it rest at least 5 minutes before slicing.
- Keeps in fridge for up to 3 days.
Notes
For more information on my work and meal prep service, please visit www.chefjoannas.com
To your wholesome & healthy life,
Joanna
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