Roasted Pork Tenderloin
Pork tenderloin, about 2 Lb
1 tbsp salt
½ tbsp black pepper
1 tbsp olive oil or cooking oil
2 tbsp butter, sliced into 3~4 pats
2 tbsp diced garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried rosemary, or 1 tbsp chopped fresh rosemary
1~2 sprigs of fresh rosemary (optional)
Wash the pork tenderloin under cold water, pat dry with a paper towel, and set it on a plate.
Use a fork to poke holes all around the pork, drizzle olive oil to coat the pork evenly, add salt and pepper and rub the meat, let it marinate for at least 1 hour at room temperature, or longer in the fridge.
Preheat the oven to 375 degrees F, and line a baking sheet with aluminum foil.
In a small bowl, combine garlic, basil, oregano, parsley, and rosemary, set aside.
In a large pan, heat oil on high heat until shimmery. Add the pork to the pan, cook on all sides dark golden brown. This takes about 6~8 minutes.
Spread half of the herb mix to the aluminum foil, transfer the meat to the foil, coat the meat with the remaining half of the herb mix.
Place pats of butter on top of the pork.
Wrap the pork in foil, bake for about 25~30 minutes.
Remove pork and let it rest on a plate or chopping board, tented with foil, for at least five minutes to lock in juices.
Slice against the grain and serve immediately.
Save the juice in the baking sheet as a stock to make soup or pasta sauce!