Whether you think of it as white meat or red meat, pork tenderloin is a delicious centerpiece for dinner at an attractive price. And it’s a lot easier to prepare than you might think. The hardest part is rubbing some spices into it before roasting. In addition, there are numerous side dishes that compliment it, making it possible to serve it several times a month without the feeling you’re repeating.
Serves 2-3 per tenderloin (4 if including a couple of children)
Ingredients:
Pork Tenderloin (about a pound)
Olive oil
Rosemary
Oregano
Garlic powder
Salt and Pepper to taste
Instructions:
Preheat over to 475°.
Remove tenderloin from package and pat dry.
Rub tenderloin with olive oil.
Blend spices together in small bowl. Rub spice mixture on tenderloin. For a single tenderloin, I use about 1 tablespoon of rosemary, about half that much oregano, 1/2 teaspoon garlic, and a pinch each of salt and pepper.
Place tenderloin on rimmed baking sheet and roast for about twenty minutes. When internal temperature reaches 145°, remove from oven and let rest for five minutes before carving.
Carve into 1/2 slices and serve immediately.
That’s all there is to it. And yet, you’ll serve a very nice meal to your guests. All you have to is smile at the compliments. Have fun with this one, and don’t forget to…
Play with your food!
Lane
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I'm Lane Baldwin - a professional musician, songwriter and singer, writer and speaker, and amateur cook. Cooking is easy. If I can do it, so can you! And I'll show you how. ![Other than vegans/vegetarians, I have yet to meet a human that doesn’t like scrambled eggs. It may not be their favorite, preferring fried or poached or fried or boiled or […]](http://www.manlykitchen.com/wp-content/uploads/2015/02/BreakfastLargeCrop-36x36.jpg "Creamy Dreamy Scrambled Eggs"){kind=small}
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I made this for the first time yesterday and it came out great! I served it with a rice pilaf and green beans. Now to find something for next Sunday.
I’m new to this website. What great recipes! And Lane makes it all sound like fun. Think I’ll try this one soon.
Welcome, Kyle. Glad to have you here.
Tried this recipe over the weekend, and it turned out great! Thanks, Lane!
You’re very welcome, Kyle, and I’m glad it turned out well for you.