Garlic Herb Crusted Pork Tenderloin - Dump and Go Dinner
8
Servings
9
Ingredients
9
Comments
This is a very simple recipe, with few ingredients. I loved the freshness the herbs added to this pork, even after freezing
8
Servings
9
Ingredients
9
Comments
Ingredients
- 2 teaspoons mince Garlic, Cloves
- 1 tablespoon chop Sage, Fresh
- 1 tablespoon chop Rosemary, Fresh
- 1 tablespoon chop Thyme, Fresh
- 1 teaspoon Sea Salt
- ¼ teaspoons Black Pepper
- 1 tablespoon Olive Oil #1
- 4 pounds Pork Tenderloin
- 1 tablespoon Olive Oil #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Stir together garlic, sage, rosemary, thyme, salt, pepper and olive oil #1.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Stir together garlic, sage, rosemary, thyme, salt, pepper and olive oil #1.
- Rub mixture over pork.
- Heat oven proof saute pan over medium-high heat. Add olive oil #2.
- Add pork and brown each side, about 4 minutes per side.
- Place pan with tenderloin in oven. Roast pork at 400F, 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.
9 Comments
Join the discussionHi! 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?
How would you cook this in the instapot?
I would first of all, cut it into 2 inch thick or less chunks or segments. I would follow the cooking directions similar to this recipe – https://onceamonthmeals.com/recipes/instant-pot-paleo-ginger-pork-tenderloin/ – If using 4 lbs as this recipe calls for (garlic herb crusted pork tenderloin) I would do 50 minutes instead of 30.