Garlic Herb Crusted Pork Tenderloin
I can count on one hand the number of times I’ve ever bought and seasoned my own pork tenderloin. I usually buy the pre-seasoned ones, but this tenderloin was so much better than those. It had a wonderful flavor, and I had control over exactly what ingredients I used. This is a very simple recipe, with few ingredients. I loved the freshness the herbs added to this pork, even after freezing! This recipe (which is Paleo-friendly) is easy to throw together, and requires no cooking on your prep day! Yay!
Garlic Herb Crusted Pork Tenderloin
Author/Source:
Heather @ Onceamonthmom.com; adapted from Multiply Delicious
Ingredients:
- 2 cloves garlic, minced
- 1 Tablespoon fresh sage, chopped
- 1 Tablespoon fresh rosemary, chopped
- 1 Tablespoon fresh thyme, chopped
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper, freshly ground
- 4 pounds pork tenderloin
- 2 Tablespoons olive oil, divided
Directions:
Stir together garlic, sage, rosemary, salt, pepper and 1 Tablespoon olive oil in small bowl. Rub mixture over pork.
Freezing Directions:
Place tenderloin in gallon bag. Label and freeze. To serve: Thaw. Preheat oven to 400 degrees. Heat oven proof saute pan over medium-high heat. Add 1 Tablespoon olive oil. Add pork and brown each side, about 4 minutes per side. Place pan with tenderloin in oven. Roast pork, turning occasionally, for about 20 minutes or until a thermometer inserted into thickest part of tenderloin reaches 145-150 degrees. Transfer pork to cutting board, cover with foil and let rest for 10 minutes to evenly distribute juices.
Servings: 6
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Friday Favorites at Simply Sweet Home’s
-
Foodie Friday at Designs by Gollum
-
Friday Potluck at EKat’s Kitchen
-
Grocery Cart Challenge at Grocery Cart Challenge
- I’m Lovin’ It at Tidy Mom
Hi! How do you thaw, in the refrigerator? How long before you are going to cook it do you take it out of the freezor?
The best thaw solution is in the refrigerator overnight.
Should the cooking directions be 20 minutes per pound?
Amy, because you brown the outside of the tenderloin well, it doesn’t take long at all in the oven. Just be sure to check it for 140-150 degrees with a meat thermometer, and you should be fine!
So we just finished eating this delicious meal for dinner, with a few twists. I coated the pork tenderloin based off this recipe, but I ended up putting it in a crockpot on high for 5 hours in a bath of apple juice, chicken stock, onions, celery, and dried cranberries! Wow, it’s a keeper!!
Wow, Lara – that sounds delicious! Thank you for sharing!
Lara – did you defrost it first or just stick it in the crockpot frozen?