A quick and easy way to prepare pork tenderloin. Great meal for the holidays. I served mine with parsnip-cauliflower puree.

Easy Roasted Pork Tenderloin




For the tenderloin: – 1 pork tenderloin — (1 - 1 1/2 lb) – 1 tsp salt – 1/2 tsp black pepper – 1 tsp garlic powder – 2 springs fresh thyme – 1 tsp savory seasoning — (like summer savory or just use Italian seasoning and skip the fresh thyme) – 1/2 tsp ground coriander – 1-2 tbsps vegetable oil for cooking For the cauliflower-parsnip puree: – 1 small head of cauliflower — , cut into florets – 2 medium parsnips — , peeled – salt and pepper to taste – 2 tbsps butter – 3 oz cream cheese

6 servings

25 mins

Step 1

Place cauliflower and parsnips in a medium sauce pan. Cover with water. Bring to a boil and simmer until vegetables are tender. Drain well. Transfer to a blender. Add salt, pepper, butter and cream cheese. Blend until smooth. Season with more salt and pepper if needed.

Step 2

Preheat oven to 400F. Place rack in the middle. Trim tenderloin of silver skin and fat. Pierce with a fork or blade tenderizer a few times.

Step 3

 In a bowl combine seasonings. Rub them into the meat until evenly coated.

Step 4

Heat 1-2 tbsps vegetable oil in oven safe skillet (or cast iron skillet). Add tenderloin and cook until it is evenly browned on all sides (5-6 minutes).

Step 5

Place in the oven and bake for 15 more minutes, flipping the meat once halfway through.

Step 6

Bake until the pork's internal temperature reads between 145 F (medium rare) and 160 F (medium) Transfer to a cutting board and let it rest 5-10 minutes. Slice and serve.