Pork Tenderloin
Pork Tenderloin
Happy Monday, I hope you had a lovely weekend. Did you get your entry in for the new giveaway? Today’s recipe just needs you to add some potatoes and your favorite green veggie and this Pork Tenderloin isa wonderful Sunday meal.
What You Need
3-4 Lb boneless pork loin (do not remove fat)
3 Tbsp. olive oil
1 tsp. Pepper
1 Tbsp. Salt
2 tsp. Garlic powder (not garlic salt)
1 tsp. Dried thyme
1 tsp. Dried rosemary
1 tsp. Dried basil
Roasting pan with rack
Bowl
Whisk
Meat thermometer
Before You Start: Preheat oven to 475 °
Let Make It! Combine all ingredients in bowl and whisk together. Place the pork loin on the rack in the roasting pan. Pour mixture over the top of the tenderloin a little bit at a time and rub it in using your fingers or the back of a spoon (fingers work best). Be sure to coat it well with the herb mixture. Cook the tenderloin for about 35 minute then reduce the heat to 425 ° and cook for an additional hour. Check the temperature (it should be between 155° and 160°). Remove the roast from the oven and let it stand for 15-20 minutes before serving.This is important to retain the juices and keep it nice and tender.
Serves 4-6
Do you cook pork tenderloin?
For the 1 Tbsp. Salt, would you recommend kosher salt or table or sea salt? I’d love to make this tomorrow.
Thank you!!
Hello Dylan, the main differences between kosher salt and table salt is the shape and size of its crystals. The sodium chloride in all salts is basically the same. Although Kosher salt is free of any added iodine. Use the finer table salt or ground sea salt and save the Kosher salt for some yummy homemade pretzels, you can find them in my recipe section. Please let me know how your tenderloin turns out. I hope you enjoy this recipe as much as I enjoyed creation it. Hugs
Thanks so much for sharing at Simple & Sweet Fridays. This recipe looks delicious! Happy Valentine’s.
Jody
I love pork tenderloin. I actually have some in the freezer so I may well just try this out!
Jordan – jbseatsandtreats.blogspot.com
Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured tomorrow morning!
I hope you are having a wonderful weekend, and join me tomorrow night for Make the Scene Monday #61!
sounds amazing!!!!
Show and Tell Saturday is LIVE at Sassy Little Lady! I’d love to have you come join the party!
http://www.sassylittlelady.com/blog/show-and-tell-saturday/show-and-tell-saturday-3
Kathie
We eat pork tenderloin a couple of times a year. My favorite version is on the grill, so we usually make it in summertime.
http://fromchapelhilltochickenville.blogspot.com/2010/05/disappearing-pork-tenderloin.html
I need to go see that cute cupcake you have posted in your recipe log!
Whoo sounds very tasty 🙂 thanks for sharing with us at Creative Mondays 🙂
Pork tenderloin is so good. This makes it look very easy to fix too. Great pictures.
We are hosting a new party at Tumbleweed Contessa – What’d You Do This Weekend? I’d love for you to bring this over. Grab a button and come back each Monday to see what everyone has done over the weekend.
Have a wonderful day! Linda
I love to eat it but not good at cooking it
We had 1en of these delicious tenderloins cooked up for a recent family wedding. The groom did all the preparation, using a recipie almost identical to the one you used Katie. It was marvelous with baby potatoes and peas, covered with a thick gravy. MMMMM now I am hungry!
I always forget how easy pork loin is to make. This sounds yummy 🙂
We love pork tenderloin but I certainly don’t make it often enough!
this looks delicious!
Great recipe! We enjoy pork tenderloin at least once month. I add a side of baked apples to our pork meals too! It’s a nice change from the regular
Looks gorgeous doll, am hungry now 😉 Have a wonderful week xx
I love pork Katie! This looks so good. Thanks for sharing on Creative Monday and have a wonderful day.
Sounds like a delicious recipe and am pinning. Thanks Katherine!!
That looks and sounds fantastic. Now I’m hungry 🙂