Discover the Secret Ingredient in Our Irresistibly Savory Roasted Garlic and Herb Pork Tenderloin!
Roasted Garlic and Herb Pork Tenderloin is a savory and succulent dish that’s perfect for any occasion. With a blend of fragrant herbs and spices, every bite is bursting with flavor. But here’s the twist – you won’t believe the secret ingredient that makes this dish so irresistibly delicious.
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Garlic and herbs have been valued for their culinary and medicinal properties for thousands of years. In ancient Egypt, garlic was prescribed as a remedy for a variety of ailments, including poor digestion, respiratory infections, and even heart disease. Greek and Roman soldiers ate garlic to boost their stamina and ward off infections. Medieval cooks used garlic and herbs to add flavor and fragrance to their dishes, as well as to mask the smell of meat that was not fresh.
Pork tenderloin, a lean and versatile cut of meat that is easy to cook, has become increasingly popular in recent years. It can be roasted, grilled, or pan-seared, and pairs well with a variety of spices and herbs. In this recipe, we combine the rich and nutty flavor of roasted garlic with the aromatic and savory taste of fresh sage, rosemary, and thyme. Together, they create a mouthwatering crust that elevates the tender and juicy pork tenderloin to a new level of deliciousness.
Whether you are a novice or an experienced cook, this recipe is simple and straightforward. It requires only a few basic ingredients and minimal preparation time, making it a perfect choice for a busy weeknight or a special occasion. The roasted garlic cloves add a subtle sweetness and creaminess to the dish, while the herbs provide a burst of fragrance and flavor. Serve it with your favorite sides and enjoy a comforting and satisfying meal that will please your taste buds and impress your guests.
Ask the Chef: Pro Tips for making Garlic Herb Pork Tenderloin
Let the Pork Rest
After cooking, it’s important to let the pork rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy pork tenderloin.
Use a Meat Thermometer
To ensure that the pork is cooked to the right temperature, it’s essential to use a meat thermometer. Insert the thermometer vertically into the thickest part of the tenderloin to get an accurate reading. Pork cooked to 145°F is considered safe to eat, but some people may prefer to cook it a bit longer until it reaches an internal temperature of 160°F.
Variations
If you’re not a fan of pork tenderloin, you can try this recipe with boneless chicken breasts or salmon fillets. Adjust the cooking time accordingly.
Seasoning Your Meat
Be sure to generously season your pork tenderloin with the herb mixture, but don’t overdo it, or you might mask the flavor of the meat itself. Patting the herbs mixture into the tenderloin with your hands ensures an even coating of flavor.
Roasting the Garlic
If you don’t want to turn on your oven just for one garlic head, you can roast several garlic bulbs at once and keep them in the fridge for future use. The roasted garlic is also delicious spread on bread, mixed in mashed potatoes, or used as a pizza topping.
Maintain a Watchful Eye
When cooking pork tenderloin, take care not to overcook it. Overcooked pork will be dry and tough. Keep an eye on the meat in the oven and check to make sure that it is cooked to the correct temperature using a meat thermometer.
How Many Calories are in Garlic Herb Pork Tenderloin?
Nutrition Facts
4 Servings per Recipe
Calories: 245
- Total Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 111mg
- Sodium: 375mg
- Total Carbohydrates: 6g
- Dietary Fiber: 1g
- Total Sugars: 0g
- Added Sugars: 0g
- Protein: 30g
What Drinks Pair Best with Garlic Herb Pork Tenderloin?
Wine pairing: A suitable wine pairing for Roasted Garlic and Herb Pork Tenderloin would be a medium-bodied red wine, such as a Pinot Noir or a Merlot. These wines have enough tannins and acidity to complement the herbs used in the recipe, while also having a smooth and fruity profile that pairs well with the pork tenderloin.
Beer pairing: A Belgian Farmhouse Ale would pair well with the Roasted Garlic and Herb Pork Tenderloin. The spicy and fruity notes of the ale will complement the herb flavors of the dish and cut through the richness of the pork.
Cocktail pairing: A Manhattan cocktail would pair well with this dish. The bold flavors of the pork and herbs are balanced by the sweetness of the vermouth and the warmth of the whiskey.
How to Make Garlic Herb Pork Tenderloin
Ingredients
- 1 Pork Tenderloin
- 1 Head of Garlic
- 1 Tbsp Olive Oil
- 1 Tbsp Fresh Sage, chopped
- 1 Tbsp Fresh Rosemary, chopped
- 1 Tbsp Fresh Thyme, chopped
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
Instructions
- Preheat oven to 375°F.
- Cut off the top of the garlic head and place it on a piece of foil. Drizzle with olive oil, then wrap it up in the foil.
- Roast garlic for 30-35 minutes, or until it is golden brown and soft. Remove from oven and let cool.
- Increase oven temperature to 400°F.
- Meanwhile, mix together the chopped sage, rosemary, and thyme with salt and black pepper.
- Rub the herb mixture all over the pork tenderloin, using your hands to pat it in.
- Heat oil in an oven-safe skillet over medium-high heat. Add the pork tenderloin to the skillet and cook, turning occasionally, until browned on all sides.
- Place the skillet in preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork tenderloin is 145°F.
- Let the pork rest for 5 minutes before slicing.
- Squeeze the roasted garlic cloves out of their skins and serve them with the sliced pork tenderloin.
- Enjoy your delicious Roasted Garlic and Herb Pork Tenderloin!
