A Pork Tenderloin with Fresh herbs roasted to perfection.
CRUSH fresh herbs, OR CHOP, CHOP, CHOP (if you want to use dried herbs then make sure they are not more than 1 year old, because they loose their flavor) Moisten pork loin with Extra Virgin Olive Oil, (Cold Pressed is best) and press herb mixture with garlic into the tenderloin all over. Then place in roaster rack and bake at 400 for about 30 minutes. Then reduce heat and bake for about 45 minutes and 375. If you use a bigger roast you might need to check it with a thermometer to at least 195 degrees. When you turn down your oven if the tenderloin looks like it too dry on top just drizzle some more EVOO on the roast. This is very good, and I use the leftover pork tenderloin on rolls with fresh tomatoes from my garden. Hope you enjoy!
There are many olive oils out there, but a real good olive oil can really make a difference in taste. Also you dont have to cook this on a roasting rack, but I would put a little water on the bottom if you just cook it in a pan, and dont forget the Olive Oil.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 300 | ||
Calories from Fat: 93 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 147.4mg | 45 % | |
Sodium 119mg | 4 % | |
Potassium 922.9mg | 24 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.2g | ||
Protein 47.2g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 300
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