I don’t get to cook pork tenderloins often, and I always forget how easy they are. This recipe is quick and packed with flavor.
Garlic Baked Pork Tenderloin
(Adapted from Sweet C’s)
1 bottle Italian Salad Dressing (optional marinade)
2 tablespoon extra virgin olive oil
1 tablespoon sea salt
½ teaspoon fresh cracked pepper
2 lb pork tenderloin
4 tablespoon butter, sliced into 4-6 pats
2 tablespoon diced garlic
1 teaspoon dried basil*
1 teaspoon dried oregano*
1 teaspoon dried thyme*
1 teaspoon dried parsley*
½ teaspoon dried sage*
*OR 2 tablespoon Italian Herb Seasoning Blend
(Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.
Preheat oven to 350 degrees.
Line the 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 pan, heat oil until shimmery.
Add meat to the pan and cook on all sides until dark golden brown.
Transfer to a baking sheet.
Generously coat with herb mix.
Place pats of butter on top of the pork.
Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes for a 2lb roast)
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.
To store leftovers, place in an airtight container and keep in the refrigerator for up to three days.
To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in the freezer for up to three months.
To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.