Herb Crusted Pork Tenderloin
  • 1 Tb. olive oil
  • 2 - 1 pound pork tenderloin, trimmed (silver skin removed)
  • 1 tsp. kosher salt
  • 4 cloves of garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 1 tsp. dried rosemary
  • 1 lemon zested, optional
  1. Add olive oil to a 12" cast iron skillet and preheat the skillet on medium high heat. Preheat the oven to 400 degrees.
  2. While they heat up, .combine the rest of the ingredients into a small bowl: garlic, thyme, basil, rosemary and a little zest of a lemon if you like. Rub these onto the pork.
  3. Cut the pork into medallions if you like. Or I usually cut mine once in half to ensure faster cooking.
  4. Once the pork is full of herbs, put into the skillet. Brown on one side about 4-5 minutes. Flip. Brown on all sides and the last side, don't flip. Just put the skillet into the oven
  5. The size of your pork tenderloin will greatly determine cooking time. I start at 20 minutes. I also use a probe thermometer and set it for 145 degrees. Once the internal temperature hits 145, pull the skillet out of the oven and allow to rest 5 minutes before serving.
You could also make this in the pressure cooker for 14 minutes on high.
You could also make this in the slow cooker for 4 hours on low.
Recipe by Whisk Together at http://www.whisktogether.com/2016/08/29/herb-crusted-pork-tenderloin/