Herb-Rubbed Pork Tenderloin |
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Makes 4 servings. Recipe from farmflavor.com.
Ingredients 1 pork tenderloin, trimmed, silver skin removed 2 tablespoons parsley, finely chopped 2 teaspoons fresh thyme, finely chopped 2 teaspoons fresh rosemary, finely chopped 2 teaspoons fresh sage, finely chopped 2 teaspoons garlic, minced 2 teaspoons kosher salt ¼ cup olive oil Nutritional info per serving Calories: 116 Total Fat: 13g Cholesterol: 0mg Sodium: 583mg Total Carbs: 2g Protein: 1g |
Directions
Dried herbs are more concentrated than fresh. If you don’t have fresh herbs on hand, remember that typically 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.
- Combine all the herbs, seasonings and oil into a bowl. Rub the herb-oil mixture all over the pork tenderloin. Allow to marinate for at least 2 hours or overnight.
- Preheat the oven to 400 degrees. Sear the pork in olive oil until browned on all sides on medium-high heat.
- Roast the pork in the oven on a sheet pan until the internal temperature reaches 150 degrees on a meat thermometer, approximately 15 to 20 minutes.
- Allow the pork to rest before slicing.
Dried herbs are more concentrated than fresh. If you don’t have fresh herbs on hand, remember that typically 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.
