Baked Pork Tenderloin

• porties: 6 servings
• actieve tijd: 5 minutes
• totale tijd: 45 minutes

Ingrediënten

1 bottle Italian Salad Dressing (optional marinade)

2 tbsp extra virgin olive oil

1 tbsp sea salt

1/2 tsp fresh cracked pepper

2 lb pork tenderloin

4 tbsp butter (sliced into 4-6 pats)

2 tbsp diced garlic

1 tsp dried basil*

1 tsp dried oregano*

1 tsp dried thyme*

1 tsp dried parsley*

1/2 tsp dried sage*

*OR 2 tbsp Italian Herb Seasoning Blend

Instructies

(Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.

Preheat oven to 380 degrees.

Line baking sheet with aluminum foil.

In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.

Generously season meat with salt and pepper.

In a large pan, heat oil until shimmery.

Add meat to pan and quickly sear on all sides until dark golden brown.

Transfer to baking sheet.

Generously coat with herb mix.

Place pats of butter on top of the pork.

Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 30 minutes for a 2lb roast)

When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.

Slice against the grain and serve immediately.

To store leftovers, place in an airtight container and keep in refrigerator for up to three days.

To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.

To reheat, let thaw naturally in the refrigerator overnight, and bake at 380, wrapped in foil, until piping hot when ready to serve.

Voedingswaarde

• Portiegrootte: 3 oz
• Calorieën: 344 kcal
• Totale vet: 19 g
• Verzadigd vet: 8 g
• Onverzadigd vet: 10 g
• Cholesterol: 131 mg
• Natrium: 1400 mg
• Totale koolhydraten: 2 g
• Voedingsvezels: 1 g
• Eiwit: 40 g