Roasted Pork Tenderloin

Pork Tenderloin will be on my table for Valentine Day dinner this year. Unlike Pork Loin Roast that is best cooked low and slow, Pork Tenderloin needs to be cooked high and fast. This is due to it's low fat content. I use the same Dry Herb Mixture to season both. See Roasted Pork Loin for Dry Herb Mixture recipe.

Due to the different sizes of Pork Tenderloin it is hard to give an exact cooking time. You will have to rely on your thermometer. Pork needs to be cooked to 145-150 degrees F., there will be carryover cooking.

Roasted Pork Tenderloin
4 servings

2 pork tenderloin (8-12 ounces each)
4 teaspoons olive oil, this is approx, enough to coat well
4 teaspoons Dried Herb Mixture, approx. 2 teaspoons per tenderloin

Rub each tenderloin with olive oil; rub approx 2 teaspoons of Dried Herb mixture into each. Cover and refrigerate overnight.

Remove from refrigerator and let stand until the oven preheats to 500 degrees F. Roast tenderloin on a rack until internal temperature reaches 145-150 degrees F. Start checking after 15-20 minutes for smaller tenderloins. Remove from pan and let rest 10 minutes before slicing.