ROASTED PORK TENDERLOIN
- 1 – 1 1/2 pounds Open Nature® Pork Tenderloin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons olive oil, divided
- 4 tablespoons salted butter
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 clove garlic, finely minced
- 3-4 sprigs fresh rosemary
- 1 bundle of fresh thyme
- Preheat oven to 400°F.
- Rinse the pork in cool water and pat dry with paper towels, this helps the meat sear better without creating steam.
- Sprinkle the pork tenderloin with salt and pepper on all sides.
- Heat a large skillet (I used cast iron) over medium high heat and add 2 tablespoons of olive oil to the heated skillet.
- Place the tenderloin in the skillet and brown on each side, approximately 2-3 minutes per side. Set aside and let cool for 5 minutes.
- In a small bowl combine butter, rosemary, thyme, and garlic. Mash together with a fork or spoon to create the herb butter.
- When the pork has cooled rub with herb butter. Use a butter knife if necessary to avoid burning your hands. The butter will begin to melt, that’s ok!
- Add the remaining 2 tablespoons of olive oil and place the pork tenderloin in the pan.
- Place fresh rosemary and thyme on either side of the pork tenderloin.
- Place the pork tenderloin in the oven and bake for 20-25 minutes or until internal temperature reaches 145 degrees F.
- Let rest for 5 minutes, so the juices can evenly distribute, before slicing.