When the Ohio Pork Council asked me if I'd like to create a recipe featuring #PinkPork, you can only imagine how thrilled I was. This is something that I do on a regular basis, without any encouragement. This pork tenderloin turned out perfectly pink and moist, with awesome flavor from all the herbs and garlic. My often meat-picky kids ate every single bite on their plates and said they really liked it.
You can find more of my favorite Pork Recipes here and you can follow the Ohio Hog Farmers on Facebook for delicious recipes and tips everyday. Don't miss your chance to Enter to Win $500 worth of Groceries with the Pin for Pork giveaway!
COOK'S NOTE: If you don't already have an internal meat thermometer, I can't recommend one highly enough. I mean it. You will never regret that purchase and you will use it far more often than you think you will.
Garlic Herb Rubbed Pork Tenderloin
Yield: 8 servings
2 1/2 - 3 pounds pork tenderloin
1 tablespoon finely minced fresh oregano (or 1 teaspoon dried)
1 tablespoon finely minced fresh sage (or 1 teaspoon dried)
1 tablespoon finely minced fresh rosemary (or 1 teaspoon dried)
4 large garlic cloves, minced
1 teaspoon onion powder
1 1/2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
2 1/2 tablespoons olive oil
Preheat oven to Broil. Place the oven rack about 6 inches from the top of the oven. Rinse and pat dry the pork tenderloin. Place it on a large baking sheet. Combine all remaining ingredients in a small bowl and stir with a spoon to combine and form a thick paste. Use your hands to rub the paste all over the pork.
Broil the pork for 8 minutes, remove from the oven and turn the pork over. Broil an additional 6-8 minutes, until the meat registers 145 degrees with an internal thermometer. Remove from the oven and let the meat rest at least 3 minutes before slicing. Enjoy!
* I used two small pork tenderloins that were just over a pound each. Watch closely and be careful not to overcook the meat. Cook by temperature and not by time. Pink pork is always tastiest!
Disclosure: I was compensated to create a #PinkPork recipe for the Ohio Pork Council and the Ohio Soybean Council. All opinions shared about the deliciousness of pork are 100% my own.