This is probably one of my all-time favorite pork recipes. It is so flavorful with the fresh herbs, and the portions can be adjusted to serve a few or a crowd. I generally make 1/2 of the recipe (using just one pork tenderloin) for 4 servings. With all of the fresh herbs, it’s the perfect recipe for spring! Enjoy!
Herb-Coated Pork Tenderloin
From Cooking Light, Oct 2005
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh oregano
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
2 (1-pound) pork tenderloins, trimmed
Combine all ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight or up to 2 days (or just mix everything together for a few minutes while you preheat the oven – if you forget to marinate it!).
Preheat oven to 400°.
Total Fat: 5.6 g
Cholesterol: 73.8 mg
Sodium: 202.5 mg
Total Carbs: 0.8 g
Dietary Fiber: 0.2 g
Protein: 24.0 g