Today’s recipe is a simple herb crusted pork tenderloin. It can be paired with just about anything, even Brussels sprouts! It only has 7 ingredients but has wonderful flavor and makes a great centerpiece to a healthy meal.
- 1 (4-pound) pork tenderloin
- 1 tablespoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme, or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
- 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 475
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat.
Roast the pork for 30 minutes then reduce the heat to 425 and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155, remove the roast from the oven. Allow it to sit for about 10 – 20 minutes before carving (don’t want to lose all those juices!).
I slice it up and serve it as-is or sometimes I will make a sauce to put on it.
My favorite thing to do with the leftovers is to make Cuban pork and ham sandwiches the next day (roast pork, thinly sliced ham, mustard, pickles, provolone cheese on Cuban bread and toasted)
Try your own combination of herbs, or throw one in the slow cooker and have pulled-pork bbq! You can seriously do anything with these!
– Chris Nichols