Herb-coated Pork Tenderloin

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!

Herbed pork tenderloin - done

Herb-Coated Pork Tenderloin
From Cooking Light, Oct 2005
Serves 8

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
Cooking spray

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°.

Remove pork from bag. Place pork on a broiler pan (or oven-safe dish) coated with cooking spray.
Herbed pork tenderloin - pre cook 1

Bake at 400° for 25-30 minutes or until a thermometer registers 145°. Remove from oven; cover and let stand 10 minutes before slicing.
Herbed pork tenderloin - post-cook 2

Nutritional info:
Calories: 154.5
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


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