In keeping with meals to warm you up, a really nice roast of any kind is perfect for this. You can do a beef roast or a pork roast and I love roasting the whole pork tenderloin. This is a super simple roast pork tenderloin recipe. I love serving roasts with a cream side and another roasted side, So, I did this pork tenderloin roast with olive oil mashed potatoes and roasted cauliflower. Roasting cauliflower is my absolute favorite way to eat it and it is super simple. You can find both side recipes in the recipe section and below is the pork loin recipe. I love this because there are some make ahead steps that will really help you out here so you can make this any day of the week. It is that simple, delicious and quick.
[
Garlic and Herb Roasted Pork Tenderloin
Ingredients
- 2 1/2 - 3 pound pork tenderloin
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh rosemary minced
- 1 tablespoon parsley chopped
- 3 large garlic cloves minced
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 1/2 tablespoons olive oil
- 1/2 cup chicken stock
Instructions
- Combine the fresh herbs, olive oil and the minced garlic in a gallon sized zip top bag. Mix to combine and add in the tenderloins. Marinate the tenderloin for an hour at least and up to 24 hours
- When you are ready to cook the tenderloin
- Preheat oven to 425 degrees.
- Place the marinated pork tenderloin in a baking dish. Pour the half cup of the chicken stock into the bottom of the pan for roasting. Bake the pork tenderloin in the oven for about 25 minutes. Pull the tenderloin out of the oven when it reaches an internal temperature of 145 degrees. This will still be slightly pink in the center. If you like it more well done, just cook it longer. Enjoy!
For this recipe you can marinate it before you go to work or even the night before. You can even marinate this when you bring it home and throw it in the freezer in the marinade. Just put everything into a zip top bag and squeeze out all of the air, roll it up and freeze it. Thaw before cooking and your are ready to go. These steps make it easier to prepare on a busy weeknight.
I served this pork tenderloin with olive oil mashed potatoes and oven roasted cauliflower. You can find both recipes in the recipe section and they are awesome with this and so many other proteins. I started making olive oil mashed potatoes when we learned that my hubby had high cholesterol and I have fallen in love with them so much that we actually prefer them a lot of the time to mashed potatoes made with cream and butter. They have a nice velvety feel and the olive oil gives them a nice richness.
Chef Tip-My chef’s tip for this meal is to make everything at the same time and it will all come out together. This will take a little prep ahead to get everything cup and marinated and ready to go, but it is worth it and you can make sure that the meal is all on the table at once. For the pork tenderloin, make sure you cook it just to 145 degrees so that you don’t dry it out.Â
