I’ve had this idea in my head for nearly two months now. I wanted to see what a pork tenderloin would taste like if I used herbs from my garden.
Pork tenderloin is a dish that is known for being best if used with a marinade. That’s why my idea was a bit more on the creative side. I used herbs without doing a rub or marinade. I simply put them on the pork and cooked it!
Not only did it look beautiful, but the taste was incredible! All three of my kiddos ate it. So long as you tell my 4-year old it’s chicken, he’ll eat any meat. My husband consumed half of the tenderloin by himself. That’s how good it is.
This little piggy transported me to Napa; where the hills roll and the fermented grapes make the air smell sweet. Sitting around sipping wine and eating fine food seems like the norm. The smell alone of these herbs cooking with the pork were so intense. I kept wanting to check and see if it was done, even when the timer said 20 minutes were remaining!!
Heed my advise. Go to your store, pick up a few ingredients and make this tonight. It’s that simple.
Rub the tenderloins with the salt and pepper you desire.
Garnish the pork with your fresh herbs. I made mine pretty and laid them on top and on the sides of the meat. If you're looking for increments, I used about 12 sprigs of thyme and 9 springs of oregano. I only used the parsley on the side of the dish, about 6 sprigs.
Mince the garlic and sprinkle as evenly as possible over the two tenderloins.
Bake for 40 minutes, then either cut into the meat or use a meat thermometer to see if it's done. The meat will be cooked all the way through if it reaches 160° on the thermometer.
Allow the meat to rest for a good 15 minutes before serving.