Herb Seared Pork Tenderloin

Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(3)
Most Helpful

This was a wonderful way to roast a pork tenderloin, but the garlic and herbs were too strong for my family's taste buds. But it was easy to prepare and quite tasty, so I will make it again and just reduce the herbs and garlic by half. Thank you for sharing your recipe, Elisabetta47. Made for the Spring 2014 Pick-A-Chef event.

NorthwestGal April 16, 2014

Delicious and so easy. 5 stars by any scale. Needed 10 minutes more cooking time - could just be me. Thanks for sharing.

dianegrapegrower June 02, 2010

Absolutely as wonderful as I dreamed it would be! Terrific flavor and a recipe that will be made again and again. Thanks Elisabetta47 for sharing your great recipes. Please post many more of them. Made for SPRING PAC 2010

CarrolJ April 27, 2010

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