This is our followup recipe to our Tarragon Dill Roasted Pork Tenderloin from yesterday. We had two pork tenderloins and wanted to cook them both in different ways to build some variety into the dinner. We used an herb crusting for the first post, and this one relies heavily on the awesomeness that is roasted garlic! Both recipes were big hits, but if you’re worried about a vampire attack, this version is the one we recommend.
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 and/or with a veggie side like Garlic and Mushroom Zucchini “Noodles,” Garlic Snow Peas, or Roasted Asparagus.
Time: 80 Minutes (less if using pre-made roasted garlic paste)
- Pork Tenderloin
- Garlic (Or roasted garlic paste)
- Preheat your oven to 350 degrees F.
- Cut the top off a bulb of garlic, and wrap it in foil. Then, stash it in the oven, and roast for about 20 minutes.
- As your garlic roasts, give your pork tenderloin a quick salt sprinkle on the top and bottom.
- When your garlic cloves have softened and caramelized, remove from the oven, and carefully unwrap the foil.
- Melt some butter in an oven safe (cast iron!) pan, and when it’s ready, add your pork tenderloin.
- While your pork begins to cook in the pan, remove your roasted garlic cloves from their husks, and mash with a fork. Then, spread atop your tenderloin.
- Transfer your pan to the oven, and 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!