What You Need:
2 lb boneless pork tenderloin
2 tbsp olive oil
3 fresh garlic cloves, peeled and minced
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried thyme
½ tsp dried sage
1 tsp sea salt
freshly cracked black pepper
Preheat oven to 450 degrees (F) and, using a pairing knife, pierce the pork loin 8-10 times so the garlic herb mixture can soak into the meat.
In a small bowl combine olive oil, garlic, dried herbs, salt & pepper then slather all over the pork loin.
Roast the pork for 20 minutes, baste with drippings, then lower the heat to 325 and continue to cook for 10-15 minutes or until a meat thermometer reads 145 degrees (F).
Remove pork loin from oven and allow to rest for 10 minutes before slicing.
Serve with Apple Cider Glazed Brussels Sprouts or vegetable of choice.