I found the base recipe for this on a website named Sweet C’s. The lady that posted it is Courtney O’Dell. I checked it out, and it sounded really good. So I tried it, with a few modifications of course. It was delicious.
Ingredients:
2 Tbsp extra virgin olive oil
1 Tbsp sea salt
1 Tbsp freshly cracked black pepper
1 Pork tenderloin (approximately 1-1.5 lbs)
2 Tbsp butter, sliced into pats
2 Tbsp diced/ minced garlic (or 3-4 large cloves if using fresh garlic)
1 Tsp dried basil *
1 Tsp dried Thyme *
1 Tsp dried parsley *
1/2 Tsp dried sage *
* or 2 Tbsp Italian Herb seasoning.
(I am going to try doing this with some dry Italian salad dressing mix in the future.)
1 Tsp onion powder
Directions:
1. Preheat oven to 350 degrees.
2. Line a baking pan or a roasting pan with aluminum foil.
3. In a small bowl, combine the dry seasonings and set aside.
4. Generously season the tenderloin with sea salt and freshly cracked black pepper.
5. In a medium to large skillet, heat olive oil until it shimmers. You’ll know when it is hot, as it becomes fragrant and has a particular sheen in the pan.
6. Add pork tenderloin to the pan and cook on all sides until a dark golden brown. Searing the tenderloin will help keep the meat from drying out in the oven.
7. Transfer the tenderloin to the baking pan or roasting pan. Generously coat with the seasoning mixture and the garlic.
8. Place the pats of butter on top of the pork tenderloin.
9. Wrap the tenderloin with the foil in the pan. Place in the oven and bake until meat is 150 degrees internally, measured at the widest and thickest portion of the tenderloin. This should take between 20 and 25 min.
10. When the pork has come to temperature, remove it from the oven. Carefully loosen foil and pull upward, “tenting” the foil. Allow pork to rest between 5 and 10 minutes to lock in the juices.
11. Slice the pork against the grain and serve immediately.