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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Baked Garlic Pork Tenderloin Recipe

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This recipe for Baked Garlic Pork Tenderloin is from The Garant Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. extra virgin olive oil
1 tbsp. sea salt and fresh pepper
2 lb pork tenderloin, optional: pre-marinate pork before cooking for foolproof never dry tenderloin
4 oz butter, thin sliced into 4-6 pats
2 tbsp. garlic, diced
1 tsp. basil*, dried
1 tsp. oregano*, dried
1 tsp. thyme*, dried
1 tsp. parsley*, dried
1/2 tsp. sage*, dried
*OR 1 tbsp. Italian Herb Seasoning Blend
Directions:
Directions:
Preheat oven to 350ºF.

Line baking sheet with aluminum foil.
In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Generously season tenderloin with salt and pepper.
In a large pan, heat oil until shimmery. Add tenderloin to pan, and cook on all sides until dark golden brown.
Add tenderloin to baking sheet. Generously coat tenderloin with herb mix.
Place pats of butter on top of the tenderloin. Wrap in foil, bake until pork is 150ºF internally at the widest part of the tenderloin (about 25 minutes.) When pork has come to temperature, remove and let rest for at least five minutes to lock in juices. Slice against the grain and serve immediately.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 min.

 

 

 

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