Herb Crusted Pork Tenderloin

11 Mar

Is it bad that i posted a Purim Hamentaschen recipe right before this and now i’m cooking pork? LOL my jewish relatives are rolling in their graves. UGH! I had to try it!!!

Herb Crusted Pork Tenderloin

1.5 lb boneless pork loin, with some fat left on
1 tablespoon salt
olive oil for drizzling
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary

Combine the salt, garlic, thyme, basil, and rosemary in a bowl. Add pepper to both sides of the loin, just a light coating on each side. With your fingers, massage the rub mixture onto the pork loin, covering all of the meat and fat on each side. Drizzle some olive oil on top of the pork loin on each side.

Place the loin into a ziplock bag, and refrigerate for up to 4 hours. (Will still come out yummy if you don’t have time to refrigerate at all!)

Preheat the oven to 475 degrees. Roast the pork for 30 minutes, then reduce the heat to 425 degrees and roast for an additional 45 minutes. When the internal temperature reaches 155 degrees, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. Slice the pork tenderloin into 1/2 inch slices.

I made some gravy for dipping but its delicious without also. I served with roasted potatoes and corn. This will wow your guests and is a delicious sunday night dinner.


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