Herb Crusted Pork Tenderloin
This pork tenderloin recipe has a very flavorful herb crusted layer with moist tender and perfectly done meat on the inside. The dry spices and herbs combination elevates this pork recipe to an elegant and tasty dinner that is done in under an hour.
Servings: 6 people
- 2 lb pork tenderloin
- 2 tbsp olive oil
- 1/2 tbsp fennel seeds, crushed
- 1/2 tbsp garlic powder
- 1 tsp each, oregano, paprika and fresh ground pepper
- 1/2 tsp sea salt and cumin
- fresh mint, cilantro or parsley
Trim fat if any from pork and dry the loin with paper towel. Drying the pork will help achieve a good crust. Place in a medium size sheet pan.
In a small bowl mix all the seasoning well so that when you distribute on to the pork the flavor is even throughout the meat.
Season pork with 1 tbsp of olive oil. Using a cooking brush or your clean hands spread the oil on all sides of the pork. All you need is a thin layer here. Then add on the dry seasoning mix evenly on all sides. The oil will help the seasoning stick to the pork.
In a large skillet heat the remaining 1 tbsp of olive oil. When hot add the pork and brown on all sides for about 2-3 minutes or until you see a brown crust from. This should only take about 10-12 minutes.
Transfered browned pork tenderloin back to the sheet pan and roast at 400F for about 28-30 minutes or until internal temperature reaches 145F to 155F.
Garnish the pork with fresh mint, cilantro or parsley.