5 from 1 vote
Garlic Herb Rubbed Pork Tenderloin
Servings: 8 servings
  • 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
  1. 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.
  3. 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!
  5. * 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.