The other day, we scored a great deal on a two pack of pork tenderloins. As such, we bring you part 1 of a twin tenderloin post (Roasted Garlic Smothered Pork Tenderloin being part 2)! This pork tenderloin got the full on herbal treatment, as it was topped with a medley of tarragon, dill, and parsley along with some black pepper for good measure. The seasonings worked together to develop a complex earthy flavour that paired very well with the natural sweetness of the roasted meat…and it was a big hit among my discerning food critics!
We served our pork with a spinach side salad and Roasted Baby Potatoes. However, if you’re looking for something a little different, we think this would be great served over some sort of rice pilaf or quinoa.
Time: 50 Minutes
- Pork Tenderloin
- Dried Dill
- Dried Tarragon
- Dried Parsley
- Black Pepper
- Give your pork tenderloin a light salt sprinkle on the top and bottom.
- Preheat your oven to 350 degrees F.
- Melt some butter in a cast iron pan (or another type of pan that is oven safe), and when it’s hot, place your pork tenderloin in.
- As your pork begins to cook on the bottom, sprinkle on your herbs and spices.
- Allow your pork to cook for a few minutes in the pan on the stovetop, and then transfer to the oven.
- Roast for about 40 minutes until your pork reaches an internal cooked temperature of between 155 (medium well) and 165 (well) degrees F.
- Remove your pork from the oven, and transfer it to a cutting board. Wait 5 minutes, and then slice.
- Plate, devour, and enjoy!