HERB SEARED PORK TENDERLOIN

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Herb Seared Pork Tenderloin image

This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.

Provided by Elisabetta47

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs pork tenderloin
1/2 cup olive oil
4 garlic cloves, peeled
3 tablespoons fresh rosemary, finely chopped
3 tablespoons fresh thyme, finely chopped
3 tablespoons fresh sage, finely chopped
1 1/2 tablespoons kosher salt
1 1/2 teaspoons ground pepper

Steps:

  • 3 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar.
  • Cover and let "infuse" at room temperature.
  • Combine finely chopped herbs with salt & pepper on a platter.
  • Rub tenderloin down with garlic-infused oil.
  • Roll tenderloin in herb mixture.
  • Cover and refrigerate for 1/2 hour.
  • Pre-heat oven to 400°.
  • Heat 2 T of olive oil in a skillet over medium-high heat.
  • Sear tenderloin on all sides until golden brown.
  • Move to a baking dish.
  • Cook in oven 10-15 minutes, or until internal temperature reaches 140°.
  • Once removed from the oven, it will continue to cook & reach 145-150°.
  • Let rest 15 minutes, slice & serve.

Nutrition Facts : Calories 374.6, Fat 26.4, SaturatedFat 5.4, Cholesterol 99.8, Sodium 1819.6, Carbohydrate 2.1, Fiber 0.9, Protein 31.4

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