Herb Crusted Pork Tenderloin

I've found another way to prepare my favorite cut of meat. Instead of marinating pork tenderloin in garlic and herbs, I've combined them with a little olive oil to form a paste that's rubbed over the surface of the pork right before it's roasted. It's an almost-instant preparation that doesn't sacrifice on texture or flavor. This pork was impossibly tender and juicy. Honestly, pork tenderloin is hard to ruin- unless you over-cook it. So stay close to the oven and have your meat thermometer in hand. You could easily adapt this recipe for the grill. But the cooking time would probably need to be adjusted so make sure to watch it closely.

Herb Crusted Pork Tenderloin

INGREDIENTS
1 lb. pork tenderloin
1 clove garlic, minced
1 tsp. fresh basil leaves, minced
1 tsp. fresh rosemary, minced
1 tsp. fresh thyme leaves, minced
1 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS
1. Preheat oven to 425 F.

2. In a small bowl, combine garlic, herbs, olive oil, salt and pepper to form a pasta. Rub over the surface of the pork.

3. Place the pork in a roasting dish and bake in preheated oven for about 25 minutes, until an instant- read thermometer registers 140-150 F (for slightly pink). Remove from the oven and let rest 10 minutes, tented with aluminum foil (it will continue to cook slightly as it rests). Slice and serve.

Serves 2-3.

(Adapted from Food Network)