Garlic Herb Pork Tenderloin

 


Flavor-Packed, Easy, and Perfect for Healthy Dinner

I used to think I HATED pork. I thought it was dry, hard to chew cardboard that my parents would foist on me like some sort of punishment. The worst offender? Tenderloin. At the time, I didn't know the fine art and science of carry-over cooking. A piece of cooked meat continues to cook, often increasing in temperature by over five degrees. This means that when you pull a pork loin at just the right moment, temperature-wise, you've actually let it overcook. And pork is very sensitive to being overcooked, going from succulent to hard to chew in about ten degrees. 

This pork tenderloin is lean, affordable, and absolutely packed with flavor.

Ingredients

  • 1 pork tenderloin (1 to 1.5 lbs)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • Fresh parsley for garnish

Instructions

  1. Mix garlic, oil, mustard, lemon, salt, pepper, thyme, rosemary, and paprika.
  2. Rub all over pork and marinate 30 minutes (or up to 24 hours).
  3. Preheat oven to 400°F.
  4. Roast pork 20-25 minutes or until 145°F inside.
  5. Rest 5 minutes before slicing.
  6. Garnish and serve.

Real Life Tip

Pork dries out fast — so trust your thermometer and pull at 145°F. Now you know my secret to succulent pork! Go forth and rule the Earth with this knowledge.

Diet Types For This Recipe

  • Diabetes-Friendly
  • Paleo
  • Heart-Healthy
  • Whole Foods

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