Herb Seared Pork Tenderloin |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual. Ingredients:
2 lbs pork tenderloin |
1/2 cup olive oil |
4 garlic cloves, peeled |
3 tablespoons fresh rosemary, finely chopped |
3 tablespoons fresh thyme, finely chopped |
3 tablespoons fresh sage, finely chopped |
1 1/2 tablespoons kosher salt |
1 1/2 teaspoons ground pepper |
Directions:
1. 3 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar.
2. Cover and let infuse at room temperature.
3. Combine finely chopped herbs with salt & pepper on a platter.
4. Rub tenderloin down with garlic-infused oil.
5. Roll tenderloin in herb mixture.
6. Cover and refrigerate for 1/2 hour.
7. Pre-heat oven to 400°.
8. Heat 2 T of olive oil in a skillet over medium-high heat.
9. Sear tenderloin on all sides until golden brown.
10. Move to a baking dish.
11. Cook in oven 10-15 minutes, or until internal temperature reaches 140°.
12. Once removed from the oven, it will continue to cook & reach 145-150°.
13. Let rest 15 minutes, slice & serve.
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