After a long day at work, I’m always looking for a quick dinner that doesn’t involve nearby takeout.
Herb-roasted pork tenderloin is just that … easy prep with simple, clean ingredients that doesn’t require hours to cook.
Preheat the oven to 400 degrees. Rinse and pat dry your tenderloin and place on a sheet pan lined with foil (the foil is optional, but I find it eases the cleanup process). Drizzle some olive oil on the tenderloin and season with salt and pepper.
In a food processor, pulse the herbs, garlic and 2-3 Tbsp of olive oil until all are diced and starting to come together (in the absence of a food processor, you can mince all the herbs and garlic with a kitchen knife and add the EVOO). Coat the tenderloin with the herb mixture and place in the 400 degree oven.
Roast for 15 minutes, then turn the tenderloin and bring the oven temperature down to 375 degrees and cook for an additional 20 minutes.
The pork is done when its internal temperature reaches 145 degrees in the thickest part of the meat. Remove from the oven and let the pork rest for 10 minutes, tenting the meat with foil.
I served my pork tenderloin medallions with an arugula and romaine mix tossed with yellow cherry tomatoes, avocado and green onion dressed in the Whole30 “Basic Vinaigrette”: 1/4 c white wine vinegar, 3/4 c EVOO, 1/4 tsp salt & 1/2 tsp pepper.
Finally, you can’t forget to pair your meal with a nice wine … the Mira Winery Sauvignon Blanc was a prefect match, but if you’re in the mood for red, Mira’s Pinot Noir is excellent and would go really well with the tenderloin.
It's Good ... I Promise 