Garlic and Herb Pork Tenderloins

Hi everyone, Julia Chow here and I have a very tasty recipe for you today.  I made it yesterday with a little help from my mama.

  • 2 tbsp extra virgin olive oil
  • 1 tbsp  salt and fresh cracked pepper
  • 3 lb pork tenderloin
  • 4 oz butter thin sliced into 4-6 pats
  • 2 tbsp diced garlic
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp sage


  1. Preheat oven to 350 degrees.
  2. Line baking sheet with aluminum foil.
  3. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
  4. Generously season tenderloin with salt and pepper.
  5. In a large pan, heat oil until shimmery.
  6. Add tenderloin to pan, and cook on all sides until dark golden brown.
  7. Add tenderloin to baking sheet.
  8. Generously coat tenderloin with herb mix.
  9. Place pats of butter on top of the tenderloin.
  10. Wrap in foil, bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
  11. When pork has come to temperature, remove and let rest for at least five minutes to lock in juices.
  12. Slice against the grain and serve immediately.
    * I added fresh broccoli florets too.  You can add onions or potatoes, carrots or any kind of vegetables you want.
 Make sure to brown all sides.

 I bought a package of two tenderloins so I wrapped them separately.

 Use fresh parsley if you can.

 You can cook it without added vegetables too.

 The broccoli steamed and was delicious.

 Wrap them tightly so no steam escapes.

 Depending on the size of your tenderloins, they might cook longer than the 25 minutes called for.  Just make sure the internal temperature is 150 degrees.

It is sad that I didn't get any, however, I heard they were very good.


Anonymous said…
That does look yummy! Long time since I had tenderloin though.

Have a great day!

Leanna said…
Is Winnie going to be watching the Puppy Bowl this evening? Lucy said she is.
Rain said…
Julie is one fine cook :)
Cottage Tails said…
Winnie sure is getting a lot of experience in the kitchen. Hope some tit bits come her way xx
Heritage Hall said…
Had a hankering for pork and today's dinner being cooked in juicy spiced apples and mushrooms with a side of shredded red cabbage..
Perfect for the weather we are having....
NanaDiana said…
I think you will be able to put a Chef's hat on Winnie pretty soon. lol That recipe sounds delicious. I love pork loin! xoDiana
Rain said…
Joyce my friend...for the bread bowls, I use my "no knead" bread recipe, it makes two nice bread bowls:

I divide the dough into two pieces at the end and bake them individually. I only have one small round glass pan so it takes forever to do two! :)

Once they're cool enough, I just take a sharp steak knife and carefully cut the top off, but not too close to the sides, then I pull out the extra bread and we eat that with cheese the next day. :)

Be forewarned though, any soup you put into the bread bowls thicken really quickly. I made a mushroom soup once and put it into bread bowls and it turned into a thick mush lol! :)
Looks positively delicious.