Herb Roasted Pork Tenderloin

Yields: 4 servings per recipe - 1/4 lb. per serving



  1. Marinate the pork in a large Ziploc bag with half of a cup of stock for at least one hour.
  2. Remove pork from the broth and pat dry. Rub with olive oil, garlic, thyme, rosemary and sage.
  3. Heat an oven safe skillet to medium high heat.
  4. Heat oven to 350.
  5. Brown the pork on all sides.
  6. Leave in pan and remove from the heat.
  7. Pour the remaining chicken stock in to the bottom of the pan with the pork, and place pan in the oven.
  8. Turn once during cooking.
  9. Remove from oven when the internal temperature of the pork is 150 degrees. BE CAREFUL of the hot handle!
  10. Place the pork on a cutting board and make a tin foil tent to cover it.
  11. Let rest for 10 minutes before slicing.
  12. While the pork is resting, return the pan with cooking liquids to the stove top.
  13. Add 2 T. of butter if desired to create your sauce. Otherwise, just pour the remaining liquid over the pork immediately before serving.