Tuesday, August 20, 2013

Herb and Crusted Pork Tenderloin

herbed pork loin

So often simple ingredients and simple preparation make an extraordinary dish.  Sure there are difficult and painstaking recipes that really are worth it but I am happy to say that I'm not sharing one of those today.  Today is all about this simple and taste-bud tingling herb and garlic crusted pork tenderloin.  It is better than any pork loin that I have tasted at a restaurant and it is so easy to throw together and the rest of the meal can be prepped as the main dish bakes.

This dish was enlightening– I looked up the correct temperature to cook pork to once I already had it in the oven and found this article about how pork only needed to reach an internal temperature of 145 degrees.  WHat?!? Well my pork had already passed that point and hit 155 but it was still stunning compared to the tenderloins I had cooked to a dry and unimpressive 175 previously.  It was like my eyes were opened and guys, I can't go back.  
herb crusted pork loin

The pork would be perfectly paired with a lovely plop of mashed potatoes– go ahead and throw some herbs in those too– and a heap of roasted asparagus.  Arrange it all pretty on a plate and give yourself a pat on the back for making a restaurant worthy meal.  This recipe can be double, tripled, quadrupled– you get my gist– in a snap.  I made 4 tenderloins the other night for a family dinner and it took no more time than making 1!

I am hoping to get to the farmers market this week and get some fresh vegetable inspiration.  Do you have any ideas to share?  I'm thinking of delving into the world of kale salads!

Herb and Garlic Crusted Pork Tenderloin

1 pork loin
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh parsley
4 garlic cloves, finely chopped or pressed
1/4 cup olive oil
1 1/2 tsp kosher salt

*I recommend using fresh herbs for this recipe, if you choose to use dried you should reduce the amounts to about 1/2 tsp for thyme and rosemary and 1 tsp for parsley.  I don't know what the results will taste like with dried herbs.*


About 30 minutes before you are ready to start cooking  place pork loin in a baking dish that has a lip– I used a 9x13 inch cake pan.  Allow the pork to sit for about 20 minutes before you start the preheating and chopping.  

Preheat oven to 400.  Mix all the herbs, garlic, salt and olive oil in a small bowl until will combined.  Slather the pork on all sides with the herb mixture.  Bake until the internal temperature reaches 145-150.  Remove from oven and let rest for about 10 minutes before slicing.  

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