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Garlic Baked Pork Tenderloin Recipe

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This recipe for Garlic Baked Pork Tenderloin is from THERE YOU HAVE IT!, 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:  
INGREDIENTS
2 tbsp. extra virgin olive oil
1 tbsp. coarse sea salt and fresh cracked pepper

2 lb. pork tenderloin, optional: pre-marinate pork before cooking (in a Ziploc bag salt & pepper the pork, add 1tbsp olive oil, sliced shallot, garlic, herbs and about 1/3 cup white wine for an hour or as long as overnight)

4 tbsp. butter, sliced into 4-6 pats
2 tbsp. diced garlic
1 tsp dried basil*
1 tsp dried oregano*
1 tsp dried thyme*
1 tsp dried parsley*
1/2 tsp dried sage*
*OR 2 tbsp. Italian Herb Seasoning Blend
Directions:
Directions:
Marinade if desired, see above suggestion.
Preheat oven to 350 degrees.
Line baking sheet with aluminum foil.
In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.

Generously season meat with salt and pepper.

In a large heavy pan, heat oil until shimmery.
Add to pan, and cook on all sides until dark golden brown.

Transfer to foil on baking sheet.
Generously coat with herb mix.
Place pats of butter on top of the pork.
Wrap in foil, bake until meat is 150 degrees ( rare, 170 for well done) internally at the widest, thickest part of the tenderloin (about 25 minutes.)

When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
Slice against the grain and serve immediately. Good with mashed potatoes.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I cheated and made a packaged brown gravy, you can use the marinade juice if you did marinate.
Simmered the gravy while the pork was cooking and poured the herby juices in before serving.

 

 

 

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