Herb-Infused Garlic Bliss: Roasted Pork Tenderloin

Ingredients

Main Ingredients

• 2‑pound pork tenderloin, trimmed
• 2 tablespoons olive oil

Herb‑Garlic Butter

• 4 tablespoons unsalted butter, softened
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped

Seasonings & Glaze

• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon honey
• Zest of 1 lemon

Instructions

Searing for Color

1. Preheat the skillet. Place a heavy‑bottomed oven‑safe skillet over medium‑high heat for 3 minutes. Add a drizzle of olive oil; when it shimmers, you’re ready for the pork.
2. Sear the tenderloin. Lay the pork in the pan, pressing gently to ensure contact. Cook without moving for 3–4 minutes until a deep golden crust forms. Flip and repeat on the opposite side. This step locks in juices and creates caramelized flavor.
3. Add aromatics. Reduce heat to medium, add the minced garlic, and stir for 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter.

Building the Herb‑Garlic Butter

1. Combine butter and herbs. In a small bowl, mash the softened butter with rosemary, thyme, parsley, lemon zest, and honey. The honey helps the butter melt smoothly and adds a glossy finish.
2. Coat the pork. Spread the herb‑garlic butter evenly over the seared tenderloin, using the back of a spoon to press it into the surface. The butter will melt, creating a fragrant layer that seeps into the meat.

Roasting to Perfection

1. Transfer to oven. Place the skillet in a pre‑heated 375°F (190°C) oven. Roast for 15–20 minutes, or until an instant‑read thermometer inserted into the thickest part reads 145°F (63°C).
2. Baste halfway. Remove the pan briefly halfway through cooking and spoon any melted butter over the top. This ensures an even coating and keeps the meat moist.