Garlic and Herb Roasted Pork Tenderloin

I was on a roll there for awhile.  I planned menus and made complete dinners every night of the week.  My plan was to make everything from scratch.  I felt guilty even looking at bread at the grocery store when I knew I could make it at home.  Then I started some projects and took a week away and next thing I knew I was facing down dinner time with no plan and no ingredients.  There were times that there wasn’t even pasta or bread in the house so I couldn’t even whip up a quick sandwich or spaghetti dinner.

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I am realizing that while I still want to make a lot from scratch, it is nice to have a few quick and easy meals up my sleeve.  This recipe saved a pound of pork tenderloin that was defrosting in the fridge.

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Garlic and Herb Roasted Pork Tenderloin
Adapted from The Kitchn

Notes:  This was so incredibly easy and flavorful.  After a month of being anxious about cooking meat I remembered that we have a meat thermometer and it made all the difference.  The pork came out juicy and flavorful.  It was just as good the next day as leftovers.


1 pound Pork Tenderloin
Kosher salt and freshly ground black pepper
1 t dried rosemary
1 t dried thyme

3 cloves garlic, peeled
1 lemon, zested
1/4 cup olive oil

1. Preheat the oven to 475.


2.  Crack some salt and pepper over the pork and pat it in.  Move the pork to a baking sheet.


3. In a food processor, combine 1 t rosemary, 1 t thyme, 3 cloves garlic and lemon zest.  Pulse the combination a few times and then turn it on and pour the 1/4 c olive oil through the opening.  Keep processing until it turns into a paste.


4. Take the garlic paste and pat it over the tenderloin making sure to get some on the sides and top and bottom.


5. Roast the pork for 10 minutes. Flip with tongs and roast for another 8-10 minutes until the pork reaches 155 degrees.


6.  Take the pork out of the oven and let it rest for 10 minutes covered in foil.


Nutritionals (4 servings): Cals: 353, Fat: 23, Carb: 1, Fiber: 3, Protein: 34