Herb Crusted Pork Tenderloin

Name: Herb Crusted Pork Tenderloin
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs boneless pork loin, with fat left on; 1 teaspoon dried basil or 2 teaspoons fresh basil leaves; 1 teaspoon dried basil or 2 teaspoons fresh basil leaves; 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary; 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves; 4 cloves garlic, minced; 2 Tbsps olive oil; 1 Tbsp salt

Herb Crusted Pork Tenderloin could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. One portion of this dish contains approximately 68g of protein, 17g of fat, and a total of 444 calories. For $3.48 per serving, you get a main course that serves 6. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. Head to the store and pick up olive oil, basil, thyme, and a few other things to make it today.

Instructions

Preheat oven to 475 degrees F.

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Oven

Place the pork loin on a rack in a roasting pan.

Ingredients you will need

Pork Loin

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Roasting Pan

Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Ingredients you will need

Pork Loin

Meat

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Bowl

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Ingredients you will need

Pork

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Kitchen Thermometer

Oven

Equipment

Ingredients

Servings:

2kgs

boneless pork loin, with fat left on 1teaspoon

dried basil or 2 teaspoons fresh basil leaves 1teaspoon

dried rosemary or 2 teaspoons minced fresh rosemary 1teaspoon

dried thyme or 2 teaspoons minced fresh thyme leaves 4cloves

garlic, minced 2Tbsps

olive oil 1Tbsp

salt

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Barefoot Cellars Pinot Noir Wine. It has 5 out of 5 stars and a bottle costs about 13 dollars.

Barefoot Cellars Pinot Noir Wine

Barefoot Pinot Noir is fruity and elegant with delightful red fruit & lavender aromas that excite before the first sip! Subtle oak notes lift the Bing cherry and raspberry flavors. Enjoy the lingering, silky finish.