Description
This garden herb rubbed pork tenderloin is infused with fresh thyme, parsley, sage, and rosemary, creating a juicy and flavorful dish that’s perfect for a summer meal.
Ingredients
Scale
- 1 tablespoon fresh thyme (lemon thyme preferred)
- 1 tablespoon fresh parsley
- 1 tablespoon sage leaves
- 1 tablespoon rosemary leaves (removed from the hard, woody stem)
- 1 teaspoon coarse sea salt
- Zest of 1 lemon
- 1 pork tenderloin
Instructions
- Rinse all of the herbs thoroughly and pat them dry. Add them to a bowl or a mortar and pestle set.
- Add the coarse sea salt and lemon zest to the herbs.
- Muddle the herbs, salt, and zest together for about 2-3 minutes until they form a fragrant paste.
- Rinse the pork tenderloin under cold water and pat it dry with paper towels.
- Rub the herb mixture evenly over the entire surface of the pork tenderloin.
- Place the rubbed pork in a dish, cover it, and let it rest in the refrigerator for at least 2 hours, or up to overnight, to allow the flavors to penetrate the meat.
- Preheat your oven to 375°F (190°C).
- Remove the pork from the refrigerator and let it come to room temperature for about 20 minutes.
- Place the pork on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove the pork from the oven and let it rest for 5-10 minutes before slicing and serving.
Notes
For best results, let the pork marinate in the herb rub for several hours or overnight. This dish pairs well with roasted vegetables or a fresh garden salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The herb rub can also be used on chicken or fish for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0
- Sodium: 350
- Fat: 13
- Carbohydrates: 2
- Fiber: 1
- Protein: 30
- Cholesterol: 75