Ingredients
-
2
-
1/2
-
4
-
3
-
3
-
3
-
1 1/2
-
1 1/2
-
-
-
-
-
-
-
Directions
Herb Seared Pork Tenderloin,This is from Bakespace.com, credited to Culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.,This was a wonderful way to roast a pork tenderloin, but the garlic and herbs were too strong for my family’s taste buds. But it was easy to prepare and quite tasty, so I will make it again and just reduce the herbs and garlic by half. Thank you for sharing your recipe, Elisabetta47. Made for the Spring 2014 Pick-A-Chef event.
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Steps
|
1
Done
|
3 or 4 Days Before (or at Least 24-Hrs), Put Oil and Garlic in a Small Jar. |
|
2
Done
|
Cover and Let "infuse" at Room Temperature. |
|
3
Done
|
Combine Finely Chopped Herbs With Salt & Pepper on a Platter. |
|
4
Done
|
Rub Tenderloin Down With Garlic-Infused Oil. |
|
5
Done
|
Roll Tenderloin in Herb Mixture. |
|
6
Done
|
Cover and Refrigerate For 1/2 Hour. |
|
7
Done
|
Pre-Heat Oven to 400. |
|
8
Done
|
Heat 2 T of Olive Oil in a Skillet Over Medium-High Heat. |
|
9
Done
|
Sear Tenderloin on All Sides Until Golden Brown. |
|
10
Done
|
Move to a Baking Dish. |
|
11
Done
|
Cook in Oven 10-15 Minutes, or Until Internal Temperature Reaches 140. |
|
12
Done
|
Once Removed from the Oven, It Will Continue to Cook & Reach 145-150. |
|
13
Done
|
Let Rest 15 Minutes, Slice & Serve. |
