From the kitchen of: Alison (me!)
Yields: 3-4 people
Ingredients:
* Pork tenderloin
* 2 Tbsp olive oil
* 3-4 cloves of garlic
* 2 Tbsp chopped basil (if you don't have fresh, dried is fine)
* 1 tsp salt
* 1 tsp pepper
Directions:
Yields: 3-4 people
Ingredients:
* Pork tenderloin
* 2 Tbsp olive oil
* 3-4 cloves of garlic
* 2 Tbsp chopped basil (if you don't have fresh, dried is fine)
* 1 tsp salt
* 1 tsp pepper
Directions:
1. Start by making a rub out of the salt, pepper, basil, and garlic (I have a garlic press but you can also just chop it finely).
2. Add the olive oil and mix to make a paste.
3. Spread the paste onto your tenderloin and rub it into the meat.
4. Place on a baking sheet (with aluminum foil, if you'd like) and use a second sheet of aluminum foil to lightly cover (i.e. "tent") your tenderloin - this will help keep it moist.
5. Bake at 375 degrees F for roughly 30 minutes. The cooking time may very, depending on the initial temperature and size of your tenderloin. After 30 minutes, uncover and bake for another 15 minutes, give or take.
I usually use a meat thermometer to verify that it's fully cooked before I take it out of the oven. There are plenty of meat temperature charts (like this one) - I usually use 165 degrees F in the center of the thickest part of my tenderloin.
Once it's cooked, remove from the oven and recover with the aluminum foil - let it sit for 10 minutes or so before slicing!
5. Bake at 375 degrees F for roughly 30 minutes. The cooking time may very, depending on the initial temperature and size of your tenderloin. After 30 minutes, uncover and bake for another 15 minutes, give or take.
I usually use a meat thermometer to verify that it's fully cooked before I take it out of the oven. There are plenty of meat temperature charts (like this one) - I usually use 165 degrees F in the center of the thickest part of my tenderloin.
Once it's cooked, remove from the oven and recover with the aluminum foil - let it sit for 10 minutes or so before slicing!
Pair it with some of your favorite sides and you're good to go!
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