Garlic Herb Pork Tenderloin
This garlic herb pork tenderloin is an often forgotten cut of meat. It doesn’t have as much flavor as some other cuts. However, it is one of the more delicate cuts of meat. In this recipe I’ll show you how to take some basic steps to make the perfect garlic and herb pork tenderloin.
What is the tenderloin?
The tenderloin is a muscle along the spine of the animal because it’s so close to the spine it doesn’t do much work. To pick the perfect tenderloin you’re looking for a pinkish red color with some marbling. Marbling is always important because this is the connective fat that’s going to render to produce a tender product. The tenderloin only ranges approximately 3/4 of a pound to about 1 1/2 pounds in weight.
Pork tenderloin is one of the healthiest cuts of pork and is equally as lean as boneless skinless chicken breast prepared in the right way pork loin can be a perfectly healthy alternative to chicken. Check out pork.org for more information.
Since the pork tenderloin is a lean cut of meat with her a little fat it’s a deal for quick cooking at high heat like roasting and it’s a very easy weeknight dinner. It can be served as the main protein or slice thinly for other dishes like Ramen.
How to choose a pork tenderloin
We will start with choosing your tenderloin the first piece to choosing the right pork tenderloin is looking at how many people you’re going to serve if your family of four having one pork tenderloin under a pound will be plenty however for a larger crowd you’ll need to go a little bit bigger potentially two or more pounds.
What temperature should i cook a pork tenderloin
The best temperature for your pork tenderloin should be 145. Because fresh cut meat from loin portions of pork are acceptable at that level of doneness. The tenderloin should be cooked thoroughly with a little bit of pink in the center. However please keep in mind that any ground pork product should be cooked to 160.
how to cook a pork tenderloin
We are going to sear on the stove to get a nice texture and color on the outside then wrap in foil with herbs and top with a few pads of melted butter. Insulating the meat and cooking at its own juices will allow it to remain moist. After it’s cooked we will give it an opportunity to rest to absorb any excess juices. The remaining juices can be used as a sauce. No long hours of marinating or extended preparation this is a quick simple easy way to put dinner on the table.
Heat 2 tbsp of oil over high heat. While the oil is heating, season the pork tenderloin with salt and pepper. Once the oil has reached its temperature just before it begins to smoke sear your tenderloin on all sides.
While your pork tenderloin is searing preheat your oven to 350 and prepare a roasting pan as well as a large sheet of aluminum foil. You will need a sheet long enough to form a double layer around your tenderloin.
Mix and combine your herb in preparation for the pork tenderloin. Once the meat is seared place the tenderloin in the foil and dress with the herb mixture. Top with pads of butter and roll to form a packet. Place in over and cook to desired doneness. One its finished cooking let the pork tenderloin rest for 5-10 minutes before serving.
Serve with mashed potatoes, veggies and a pan sauce.
Roasted Pork Tenderloin
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp parsley plus more for garnish*
- 3 cloves diced garlic
- 2 tsp butter
- Pre heat oven to 350°
- Prep your tenderloin by removing from packaging and patting dry with a clean paper towel
- Season with salt and pepper then set to the side
- Begin by heating a medium size or large skillet with olive oil until it reaches it smoking point. This is the point that the oil becomes shimmery and you see a ripple effect in the pan.
- Sear the tenderloin on all sides to add color and help seal in moisture.
- Once the meat is seared place in a double layer of foil, roll in herb mixture and add butter
- Loosely wrap in foil package
- Roast covered in foil for 20-25 minutes per pound
- Once the internal temperature has reached 145°-160° remove the tenderloin from the oven and all to rest. The pork will continue to carryover cook and absorb the herb mixture and juices.
- After 10 minutes to rest its time to slice across the grain and serve