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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 @ onceamonthmeals.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

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10 Responses to “Garlic Herb Crusted Pork Tenderloin”

  1. Omni says:

    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?

  2. Amy says:

    Should the cooking directions be 20 minutes per pound?

    • heather says:

      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!

  3. Lara says:

    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!!

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