Tender and all the herbs you can handle. Sunday roasts or even weekday roasts, if you are inclined to do so, never tasted better. Seemingly effortless and there was enough leftovers to make pulled pork. You can easily double this recipe for a more thick aromatic rub.
Herb Roasted Pork Tenderloin
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2 teaspoon olive oil
2 teaspoons Herbs de Provence
1/4 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
2 pork tenderloins, about 3/4 pounds each
Heat oven to 450ºF. Spray with cooking spray or line the bottom of a shallow roasting pan with baking parchment paper.
In a medium sized bowl mash all ingredients together, except pork, into a paste. Rub the paste on pork. Place it in the prepared pan. Bake uncovered in the preheated oven for about 20 to 30 minutes or until a thermometer reads 155ºF. Carefully remove from oven and cover pork with aluminium foil and let stand 10 to 15 minutes or until thermometer reads 160ºF.
Notes: General guidelines for roasting pork tenderloin apply with an approximate cooking time of 20 to 30 minutes per pound. Cooking the pork tenderloin at a high temperature helps cook it quickly and prevents it from drying out.