Giving this a shot along with some Anasazi beans and rice: (Yes, I browned it first!)

Roasted Garlic Pork Tenderloin

Ingredients
" 2 tbsp extra virgin olive oil
" 1 tbsp celtic sea salt and fresh cracked pepper
" 3 lb pork tenderloin optional: pre-marinate pork before cooking for foolproof never dry
tenderloin
" 4 oz butter thin sliced into 4-6 pats
" 2 tbsp diced garlic
" 1 tsp basil
" 1 tsp oregano
" 1 tsp thyme
" 1 tsp parsley
" 1 tsp sage
Instructions
1. Preheat oven to 350 degrees.
2. Line baking sheet with aluminum foil.
3. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
4. Generously season tenderloin with salt and pepper.
5. In a large pan, heat oil until shimmery.
6. Add tenderloin to pan, and cook on all sides until dark golden brown.
7. Add tenderloin to baking sheet.
8. Generously coat tenderloin with herb mix.
9. Place pats of butter on top of the tenderloin.
10. Wrap in foil, bake until pork is 150 degrees internally at the widest part of the tenderloin
(about 25 minutes.)
11. When pork has come to temperature, remove and let rest for at least five minutes to lock in
juices.
12. Slice against the grain and serve immediately.

On Thursday, April 26, 2018 at 5:16:41 PM UTC-5, John H wrote:
Giving this a shot along with some Anasazi beans and rice: (Yes, I browned it first!)

Roasted Garlic Pork Tenderloin

Ingredients
" 2 tbsp extra virgin olive oil
" 1 tbsp celtic sea salt and fresh cracked pepper
" 3 lb pork tenderloin optional: pre-marinate pork before cooking for foolproof never dry
tenderloin
" 4 oz butter thin sliced into 4-6 pats
" 2 tbsp diced garlic
" 1 tsp basil
" 1 tsp oregano
" 1 tsp thyme
" 1 tsp parsley
" 1 tsp sage
Instructions
1. Preheat oven to 350 degrees.
2. Line baking sheet with aluminum foil.
3. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
4. Generously season tenderloin with salt and pepper.
5. In a large pan, heat oil until shimmery.
6. Add tenderloin to pan, and cook on all sides until dark golden brown.
7. Add tenderloin to baking sheet.
8. Generously coat tenderloin with herb mix.
9. Place pats of butter on top of the tenderloin.
10. Wrap in foil, bake until pork is 150 degrees internally at the widest part of the tenderloin
(about 25 minutes.)
11. When pork has come to temperature, remove and let rest for at least five minutes to lock in
juices.
12. Slice against the grain and serve immediately.

copied for future reference

On Thu, 26 Apr 2018 15:38:19 -0700 (PDT), Tim wrote:

On Thursday, April 26, 2018 at 5:16:41 PM UTC-5, John H wrote:
Giving this a shot along with some Anasazi beans and rice: (Yes, I browned it first!)

Roasted Garlic Pork Tenderloin

Ingredients
" 2 tbsp extra virgin olive oil
" 1 tbsp celtic sea salt and fresh cracked pepper
" 3 lb pork tenderloin optional: pre-marinate pork before cooking for foolproof never dry
tenderloin
" 4 oz butter thin sliced into 4-6 pats
" 2 tbsp diced garlic
" 1 tsp basil
" 1 tsp oregano
" 1 tsp thyme
" 1 tsp parsley
" 1 tsp sage
Instructions
1. Preheat oven to 350 degrees.
2. Line baking sheet with aluminum foil.
3. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
4. Generously season tenderloin with salt and pepper.
5. In a large pan, heat oil until shimmery.
6. Add tenderloin to pan, and cook on all sides until dark golden brown.
7. Add tenderloin to baking sheet.
8. Generously coat tenderloin with herb mix.
9. Place pats of butter on top of the tenderloin.
10. Wrap in foil, bake until pork is 150 degrees internally at the widest part of the tenderloin
(about 25 minutes.)
11. When pork has come to temperature, remove and let rest for at least five minutes to lock in
juices.
12. Slice against the grain and serve immediately.

copied for future reference


Came out damn good.

John H
- show quoted text -
Came out damn good.

.......,..,
Nice to know. Sounded really good.

On Thu, 26 Apr 2018 16:47:17 -0700 (PDT), Tim
wrote:

John H
- show quoted text -
Came out damn good.

......,..,
Nice to know. Sounded really good.

I may give that a shot too. Those little tenderloins need all the help
they can get.

On Thu, 26 Apr 2018 16:47:17 -0700 (PDT), Tim
wrote:
- show quoted text -
I may give that a shot too. Those little tenderloins need all the help
they can get.


————-
Agreed!

On Thu, 26 Apr 2018 20:09:31 -0400, wrote:

On Thu, 26 Apr 2018 16:47:17 -0700 (PDT), Tim
wrote:

John H
- show quoted text -
Came out damn good.

......,..,
Nice to know. Sounded really good.

I may give that a shot too. Those little tenderloins need all the help
they can get.

Might mention - I 'premarinated' the tenderloins in some cheap Kraft Italian dressing.