The tenderloin is a very tender cut of meat making it possible to cook quickly. The secret is cooking it to the right temperature to prevent overcooking and drying out this very lean cut of meat.
Rosemary with its lemon pine flavor, is a great herb for pork.
Serves 6-8
Ingredients:
1/4 cup fresh rosemary and sage finely chopped (both herbs combined to make 1/4 cup)
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1/4 cup olive oil
1 1/2 -2-pound pork tenderloin
1/2 cup chicken broth
Instructions:
Preheat oven 400 degrees.
In a small bowl, combine the herbs, salt, pepper, and olive oil and mix well. Rub the pork generously. Place the tenderloin in a baking dish and cook until juices run clear, about 20-25 minutes.
Cooking Wiser:
It is important not to overcook tenderloin. The internal temperature should reach 155 degrees.
Allow tenderloin to rest for 5-10 minutes. The final temperature should read 160 degrees F.
You can make the herb rub in advance and refrigerate for several days
Freeze the herb rub in ice cube trays, pop out and store in air tight bag in freezer for up to 6 months.