Ingredients

The following ingredients have 5 Servings
  • 3 pounds pork tenderloin (2 pieces)
  • 1/4 cup + 1 tbsp olive oil
  • 5 cloves garlic
  • 2 sprigs of thyme (leaves removed)
  • 2 springs rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper
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Instruction

  • Preheat oven to 350°
  • In a food processor or bullet, add the 1/4 cup oil, fresh herbs, garlic, salt and pepper.  Blend or pulse for just a few seconds to create a chunky paste; set aside.
  • Add the remaining tbsp of oil to a 9 or 10 inch cast iron skillet and heat on medium for a few minutes.  Add the tenderloin, one piece at a time and brown on all sides.  Set it on a plate while you brown the other one.
  • Place both pieces of tenderloin in the skillet, once both have been browned.  Put small slits randomly all over the top of each tenderloin with the tip of a knife (8-10 slits per tenderloin).  Spread the paste all over the top of each tenderloin, being sure to get some of it in those slits as best you can.
  • Roast the tenderloins in the oven for 50 minutes, or when the internal temperature reaches 145°.  Remove the tenderloin to a platter and let it rest for 10 minutes.  Slice into medallions, drizzle with the pan juices and serve immediately.