1/2 Photos of Herb Seared Pork Tenderloin
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.
My Private Note
Units: US | Metric
- 13 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar.
- 2Cover and let "infuse" at room temperature.
- 3Combine finely chopped herbs with salt & pepper on a platter.
- 4Rub tenderloin down with garlic-infused oil.
- 5Roll tenderloin in herb mixture.
- 6Cover and refrigerate for 1/2 hour.
- 7Pre-heat oven to 400°.
- 8Heat 2 T of olive oil in a skillet over medium-high heat.
- 9Sear tenderloin on all sides until golden brown.
- 10Move to a baking dish.
- 11Cook in oven 10-15 minutes, or until internal temperature reaches 140°.
- 12Once removed from the oven, it will continue to cook & reach 145-150°.
- 13Let rest 15 minutes, slice & serve.
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Nutritional Facts for Herb Seared Pork Tenderloin
Serving Size: 1 (179 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 374.5
- Calories from Fat 237
- Total Fat 26.4 g
- Saturated Fat 5.4 g
- Cholesterol 99.7 mg
- Sodium 1819.5 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.8 g
- Sugars 0.0 g
- Protein 31.4 g