Herbed Pork Tenderloin
Makes 2 servings
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- 1 (1.5-pound) pork tenderloin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons finely chopped garlic cloves
- 2 tablespoons olive oil
- Preheat oven to 450˚. Place tenderloin on a cutting board, with long side closest to you. Using a sharp knife, cut a 1-inch-deep incision along the length of the tenderloin; do not cut completely through.
- Open meat at incision as if opening a book. Using the flat side of a meat mallet or a rolling pin, flatten any thick portions of meat to an even thickness throughout (no thinner than ½ inch). Sprinkle meat evenly with salt and pepper. Sprinkle one side of pork with basil, thyme, and garlic.
- Starting with one long side, roll up meat and herb filling. Using butcher’s twine, tie tenderloin together at 1-inch intervals.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add pork, and cook for 2 minutes on each side. Place skillet in oven, and bake until a meat thermometer registers 155°,
- 25 to 30 minutes. Let stand, covered, 5 minutes. Cut into 6 slices.
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