Baked Garlic Pork Tenderloin #Recipe @PegCochran

Our grocery store often has a sale on pork tenderloins—buy one, get one free—so I tend to stock up on them and keep them on hand in the freezer.  The tenderloins are usually two to a pack and since there are only two of us, I freeze them separately.

Tenderloins cook quickly and make a great weeknight meal so I am always looking for new ways to prepare them.  This recipe, adapted from one on Sweet C’s blog, is easy and results in a tasty and juicy piece of meat.  After all the indulgences of the holiday season, this pork tenderloin served with a big salad would make a perfect light dinner.

Tenderloins are not always even—they tend to be thinner at one end.  I like to take the “tail” and tie it up so that the tenderloin is more or less the same thickness all over.  It makes for more even baking.

2 tablespoons extra virgin olive oil
Salt and pepper to taste
2 lbs. pork tenderloin
4 to 6 thin pats of butter
2 tablespoons diced garlic
1 tsp. dried basil*
1 tsp. dried oregano*
1 tsp. dried thyme*
1 tsp. dried parsley*
1/2 tsp. dried sage*
*OR 1 tablespoon Italian herb seasoning  

Preheat oven to 350 degrees.

In a small bowl, combine garlic and herbs or Italian herb seasoning and set aside.  

Season tenderloin with salt and pepper.

In a large pan, heat oil until shimmering.  Add tenderloin and sear on all sides until golden brown.

Place a sheet of foil on a baking sheet and place seared tenderloin atop foil.  Coat tenderloin with herb mix and place pats of butter on top of the tenderloin.

Wrap up tenderloin in the foil, bake until pork is 150 degrees (about 25 minutes.)

Let pork rest for at least five minutes before serving.

Happy New Year to All!

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