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Roasted Pork Tenderloin with Herb Rub Recipe

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This recipe for Roasted Pork Tenderloin with Herb Rub, by , is from The aken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
kate aken
Added: Thursday, February 10, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 to 2 lbs. lean pork tenderloin
2T olive oil
salt
pepper

Rub:
1/2 T rosemary
1/2 T sage
1 T parsley
1 T minced garlic
1 T thyme leaves
(All spices are dried, crushed or ground.)

Directions:
Directions:
Clean and dry pork tenderloin, setting it on a large piece of plastic wrap.

Sprinkle olive oil and rub onto surface of pork.

Mix all spices (except salt and pepper) in a small dish. Sprinkle generously onto all sides of pork. Add salt and pepper to taste. Wrap pork tenderloin with plastic wrap and put into refrigerator for several hours or overnight.

Preheat oven to 425. Take seasoned pork from refrigerator and remove plastic wrap. Place a 10-12" rack into a glass baking dish (9x13" will do well). Place pork tenderloin onto the rack and put into oven for 15 minutes. This will seal the meat and keep the inside tender and juicy.

After 15 minutes at 425, lower the temperature to 350 and continue roasting the pork in the oven for 45 minutes-1 hour. Using a meat thermometer, continue cooking until inside temperature of the pork reaches 160. Remove from oven and let rest 15-20 minutes. The pork will continue to cook and will retain its juices at this stage.

Serve with your favorite vegetables and enjoy.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This method of roasting meat is very good for beef, lamb, pork, and veal. I have even used it on chicken and turkey. The secret is to wrap the herbed meat and refrigerate over night. The spices and olive oil act as a marinade. Putting it into a hot oven (425-450 degrees) helps brown the meat while it seals it to prevent dryness. Using lean meat doesn't have to mean dry meat anymore!

 

 

 

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