We all have that one go-to meal we’ve made time and time again that never fails, whether it be to entertain guests or just something quick and easy that you can whip up and 2.7 seconds. Mine happens to be the Pork Tenderloin.
This is one cut of meat that, when I first started cooking, was always intimidated by it because let’s face it… You can either be really awesome at making it juicy and tender or really bad at making it choke-ya dry and tough! Trust me when I say, me and the ol’loin had a few go’rounds before I got it right (thank goodness for ServSafe and thermometers to make my life easier 😉 )
I love how versatile this meal can be. I have made it in a variety of ways and flavors, like cutting the loin in pork steaks (or medallions) and throwing them on the grill, roasting them in the oven surrounded by my favorite hearty veggies, and trying new flavor ideas with marinades, seasonings and sauces to enhance the flavor of the pork!
One of my all-time favorite ways to fix this bad boy is with… wait for it… Garlic (told ya, it’s in everything) and a blend of herbs. This Pork loin is so aromatic and succulent that it pairs with almost anything.
Here’s how I make it:
Garlic & Herb Roasted Pork Loin
- Pork Tenderloin
- 3 Cloves of fresh garlic, cut into slices (I was able to get about 4-6 slices from each)
- 3 tsp. Coarse Sea Salt
- 1 tps. Fresh Ground Black Pepper
- 2 1/2 tsp. Fresh Rosemary, chopped
- 1 1/2 tsp. Fresh Thyme Leaves
- 1/4 tsp. ground mustard
- Take a sharp knife and make 5 slits in both sides of tenderloin and two slits on the ends.
- Stuff each slit with a slice of garlic. Set aside.
- In a small bowl, combine the rest of ingredients.
- Rub an even amount of herb mix all over the tenderloin. Let sit in the fridge for about 30 minutes to allow the flavors to mingle. Meanwhile, preheat your oven to 350ºF.
- When oven is preheated, place the loin in the oven (on an oven proof dish big enough to hold the loin- I used my cast iron pan).
- Allow to cook for roughly an hour and a half to two hours or until a thermometer reaches a minimum internal temperature of 145º when inserted in the thickest part of the meat. (Using a thermometer is the most accurate way of determining its doneness, so I strongly recommend investing in one 😉 ). Take the loin out of the oven and set aside.
- Allow to rest for ATLEAST 10 minutes. The meat will continue to cook and retain its juices.
- Cut it as desired and enjoy 😀
I hope you like my take on the ol’tenderloin! If you are like I was when I first started this, do not let it intimidate you. You can really bring a meal to life by stepping up your game and getting out of your comfort zone. Preparing this meal is one way to do it.
Please subscribe for more recipes!