Tender, juicy, roast pork is a favorite main dish in our house. Spicy, sweet, or fragrant with fresh herbs, however you cook it, pork is on our table at least once a week. I learned several years ago, that the best way to serve pork is slightly pink, never gray. Cooking by temperature instead of by time makes that easy to do. The first internal meat thermometer I bought was a complete game changer for me. I used to think that I didn’t like pork very much, but what I really didn’t like was dried out, over cooked pork!
When the Ohio Pork Council asked me if I’d like to create a recipe featuring #PinkPork, you can only imagine how thrilled I was. This is something that I do on a regular basis, without any encouragement. This pork tenderloin turned out perfectly pink and moist, with awesome flavor from all the herbs and garlic. My often meat-picky kids ate every single bite on their plates and said they really liked it.
You can find more of my favorite Pork Recipes here and you can follow the Ohio Hog Farmers on Facebook for delicious recipes and tips everyday. Don’t miss your chance to Enter to Win $500 worth of Groceries with the Pin for Pork giveaway!
- 2 1/2 - 3 pounds pork tenderloin
- 1 tablespoon finely minced fresh oregano or 1 teaspoon dried
- 1 tablespoon finely minced fresh sage or 1 teaspoon dried
- 1 tablespoon finely minced fresh rosemary or 1 teaspoon dried
- 4 large garlic cloves minced
- 1 teaspoon onion powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 2 1/2 tablespoons olive oil
- Preheat oven to Broil. Place the oven rack about 6 inches from the top of the oven. Rinse and pat dry the pork tenderloin. Place it on a large baking sheet. Combine all remaining ingredients in a small bowl and stir with a spoon to combine and form a thick paste. Use your hands to rub the paste all over the pork.
- Broil the pork for 8 minutes, remove from the oven and turn the pork over. Broil an additional 6-8 minutes, until the meat registers 145 degrees with an internal thermometer. Remove from the oven and let the meat rest at least 3 minutes before slicing. Enjoy!
- * I used two small pork tenderloins that were just over a pound each. Watch closely and be careful not to overcook the meat. Cook by temperature and not by time. Pink pork is always tastiest!
If you don't already have an internal meat thermometer, I can't recommend one highly enough. I mean it. You will never regret that purchase and you will use it far more often than you think you will.