Juicy Roasted Pork Tenderloin With Herbs
Juicy, flavorful roasted pork tenderloin dinner, brined and herb-seasoned for maximum flavor.
Servings: 6 to 8 people
Ingredients
- 2 1-pound pork tenderloins
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt
- 20 turns fresh-cracked black pepper
- 2 tablespoons each fresh rosemary and sage, roughly chopped
- 8 or so young, fresh thyme stems
- 1 medium onion peeled and sliced
- 1 pound carrots, peeled, trimmed, and halved lengthwise, then halved again into long wedges
Instructions
- Using a very sharp knife, remove excess fat from the tenderloins, and slice off the silver skin. The silver skin is the length of silver-white connective tissue (you can't miss it) on the underside of the tenderloin. Discard.
- Drizzle the meat with two tablespoons of olive oil. Coat the tenderloins evenly with the salt and pepper on all sides. Place the tenderloins on a half-sheet pan lined with parchment. Sprinkle the meat evenly with the fresh thyme, rosemary, and sage. If one end of the tenderloins are smaller than the other, tuck the tail under so that the entire thing has a more uniform thickness. TIP: If you can't spare the space for a half-sheet pan in your fridge, just put the meat on a dish and transfer it to the sheet pan before cooking.
- Let brine, uncovered, in the refrigerator for at least one day, or overnight. This allows the salt to seep well into the meat.
- Preheat oven to 375°F.
- Remove the pork tenderloins from the refrigerator. If searing the pork, heat a large skillet lightly coated with oil and sear over medium-high heat for a minute or two on each side, until brown. Arrange the pork tenderloins on the parchment-lined sheet pan. Toss the sliced carrots and onions with one tablespoon of olive oil, and season with salt and pepper. Arrange the onion and carrots around the pork tenderloin.
- Roast, uncovered, for around 25 to 30 minutes, or until a meat thermometer reads 138°F at the thickest part of the meat. The meat will be juicy and just a little pink. TIP: If you sear the meat, you will probably be closer to 25 minutes of cooking time, not 30.(Note: The F.D.A. officially recommends cooking pork to an internal temperature of 145°F.)
- Let rest, covered loosely with foil, for five to ten minutes. Slice the meat using a serrated knife. Arrange the vegetables on a platter with the pork, and serve with the pan juices.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
