Easy Roasted Pork Tenderloin
A quick and easy way to prepare pork tenderloin. Great meal for the holidays. I served mine with parsnip-cauliflower puree.
Servings: 6
Ingredients
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
Instructions
For the cauliflower-parsnip puree:
- 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.
For the pork tenderloin:
- 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.
- In a bowl combine seasonings. Rub them into the meat until evenly coated.
- 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).
- Place in the oven and bake for 15 more minutes, flipping the meat once halfway through.
- 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.
Nutrition
Calories: 503kcal | Carbohydrates: 14g | Protein: 65g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 222mg | Sodium: 650mg | Potassium: 1620mg | Fiber: 4g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 44mg | Calcium: 66mg | Iron: 3.7mg