STEAKHOUSE PORK TENDERLOIN

This is one of Eric's favorite meats, and I'll admit--it's pretty darn delish. So moist (sorry if you hate the word) and succulent and juicy plus all the perfectly cooked meat adjectives you can think of. It does take an eight-hour marinade, but what are you doing while it rests? Whatever you want. Prep in the morning, go to work, come home, and roast. Done.


I switch up whether I use parsley or thyme, as I have in the pic. You're the boss.

Notes: Olive oil is extra-virgin.


STEAKHOUSE PORK TENDERLOIN

Ingredients: 1.5-2 lbs. pork tenderloin roast, 2 tbsp. olive oil, 5 cloves of garlic, 1 tsp. dried thyme or parsley (double the amount for fresh herbs), 1 white onion, sea salt, and cracked black pepper.

Serves 4-6.


1. Place tenderloin into a large plastic zip bag or into a dish. Rub all over with olive oil. Slice the garlic cloves and rub into the roast along with liberal salt and pepper. Refrigerate for a minimum of 8 hours.

2. Remove roast from the fridge to come to room temperature for 30 minutes.

3. Place roast on a rack over a baking sheet or in a roasting pan. Sprinkle over parsley (or thyme). Slice onions and add them on top. Sprinkle again with cracked pepper.

4. Roast uncovered for 35 minutes per pound or until the center temperature has reached 165* F. Tent with foil for 10 minutes before slicing.


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