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Roasted Pork Tenderloin
This Brown Sugar, Garlic and Herb Pork Tenderloin is juicy and tender on the inside, and with a sweet and garlicky crust on the outside, only 45 minutes from start to finish!
Servings: 4
Equipment
- cast iron skillet or ceramic oven safe skillet
- 2 Plates
- Brush
- knife
Ingredients
- 1.4 lb. pork tenderloin
Brown Sugar Garlic and Herb Mixture
- 1.5 tablespoon olive oil
- 4 garlic cloves, chopped
- 2 tablespoon brown sugar
- 2 teaspoon Herbs de Provence
- 2 teaspoon Italian seasoning
- ½ teaspoon sea salt, coarse
Instructions
- Preheat oven to 350 F.
Brown Sugar, Garlic and Herb Mixture:
- In a small plate prepare the herb mixture by mixing olive oil, chopped garlic, brown sugar, Herbs de Provence, Italian seasoning and salt.
Prepping Tenderloin:
- Place the tenderloin in the oven safe dish, such as cast iron, dutch oven or on a baking sheet. Make 5-6 incisions across the tenderloin.
- Stuff these incisions with Brown Sugar, Garlic and Herb Mixture. This will ensure that the amazing flavors of garlic, brown sugar and herbs will be spread throughout the tenderloin.
- Using a pastry brush cover the tenderloin with the remaining mixture on top and all sides, except the bottom.
Roasting Tenderloin:
- Roast at 350 F for approximately 30 minutes, until internal cooking temperature reaches at least 145 F (for pink looking tenderloin) or 160 F (for white looking tenderloin). Remove from the oven and rest for 5 minutes. Slice and serve.
Nutrition Facts
Roasted Pork Tenderloin
Amount per Serving
Calories
267
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Cholesterol
103
mg
34
%
Sodium
376
mg
16
%
Potassium
647
mg
18
%
Carbohydrates
7
g
2
%
Sugar
5
g
6
%
Protein
33
g
66
%
Vitamin A
35
IU
1
%
Vitamin C
1.2
mg
1
%
Calcium
44
mg
4
%
Iron
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
