BEST BAKED GARLIC PORK TENDERLOIN
- 2 tablespoon extra virgin olive oil
- 1 tablespoon celtic sea salt and fresh cracked pepper
- 2 lb (1 kg) pork tenderloin, optional: pre-marinate pork before cooking
- 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
- 2 tablespoon Italian Herb Seasoning Blend
Preheat oven to 180ºC. (350ºF)
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 pan, heat oil until shimmery.
Add to pan, and cook on all sides until dark golden brown.
Transfer to 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.)
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.
Note:
To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
To reheat, let thaw naturally in the refrigerator overnight, and bake at 350ºF, wrapped in foil, until piping hot when ready to serve.
Recipe and poto: Melissa Ann Vermeulen
