Growing up we didn’t eat a lot of pork tenderloin so it wasn’t on my radar until much later in life. And there’s something about a ‘tenderloin’ that seems elevated or fancy. And in my head, fancy food translates into “takes a long time to prepare.
However, pork tenderloin doesn’t take long at all. In fact it’s one of the fastest meals I make on a regular basis. Sear it, wrap it in foil with some herbs and butter and whaa-la, dinner! And to keep things really easy with minimal mess I make a veggie pack and we have a complete meal.
Feel free to get creative with the herb mixture and make this you own. Veggie pack recipe is also listed below. Enjoy and tag #DeSociointheKitchen if you give this recipe a try!
2 lb pork tenderloin
3 tbsp extra virgin olive oil
1 tablespoon of each sea salt and pepper
1 tablespoon minced garlic (I use the type in a jar)
6 pats of butter
1 teaspoon dried basil*
1 teaspoon dried oregano*
1 teaspoon dried thyme*
1 teaspoon dried sage*
*or use your favorite blend of seasonings
Preheat oven to 350 degrees F.
Line a rimmed baking sheet with aluminum foil.
In a small bowl, combine the herbs garlic, basil, oregano, thyme, and sage. Set aside.
Generously season all sides of the tenderloin with salt and pepper. In a large pan, heat oil over medium-high heat. Once hot add tenderloin to pan, you should hear it really sizzle. Try not to move it around too much. Let it sear to a golden brown on all sides.
Once seared, place tenderloin on top the aluminum foil lined baking sheet. Generously sprinkle the herb mixture onto the tenderloin place pats of butter on the tenderloin.
Insert thermometer into the middle of the pork (being careful not to go all the way through) and wrap up the foil around the tenderloin, bake until thermometer registers 150 degrees. Roughly 20-30 minutes.
When the pork has come to temperature, remove from the oven and let rest for about 5-8 minutes.
Slice and serve immediately.
I like to serve this easy weeknight pork tenderloin with a side of colorful veggies.
1. I chop up whatever vegetables I have in the refrigerator, usually squash, tomatoes, onion, mushroom, etc.
2. Then I place a serving size amount on a piece of aluminium foil, drizzle on some olive oil, balsamic vinegar, some herbs (like thyme, and basil) maybe throw in a little garlic and butter wrap it up tight and pop it in the oven or on the grill if I’m cooking outside.
3. I cook these around 400 degrees F for about 15 to 20 minutes.
4. No fuss and no mess to clean up, we eat it right out of the foil.