Tuesday, March 26, 2013

Herb-Rubbed Pork Tenderloin Roast

Pork tenderloin was the focus for dinner tonight.  Since I find pork to be quite lean and mild of flavor, the boost of an herb blend was a great way to spice it up.  I combined a bunch of herbs in the blender and then used some of this mixture to rub inside the cut open tenderloin.  I rolled it back up and tied it together and rubbed the remaining herb blend on the outside.  It roasted in the oven to its degree of doneness.  When cut, there is the lovely bit of green showing in the middle of each slice.  Our sides were Tuscan White Beans and Sweet and Sour Red Cabbage.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Leftover Herb-Crusted Chicken Breasts, Roasted Butternut Squash and Squash Medley

Herb-Rubbed Pork Tenderloin Roast
Makes 4 servings

1/2 cup fresh basil
1/2 cup fresh rosemary
2 tablespoons olive oil
4 cloves garlic
1 teaspoon sage
1 teaspoon thyme
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 pounds organic pork tenderloin roast

Preheat oven to 325 degrees.

Combine all ingredients except pork tenderloin in a blender or food processor to create herb blend.

Open pork roast and rub 1/3 herb blend inside.  Wrap back up, tie with cooking string and place in roasting pan.

Rub remaining herb blend on the outside of the roast.

Roast for approximately 35 minutes, until internal temperature reaches 150 to 160 degrees.

Slightly adapted from The Virgin Diet

 Our rating:



  1. I would like you to start telling what the sides are for your dinners. You don't have to tell us how to make them but just a simple "Served with..." would suffice. Thanks and love you! :)

  2. Well, I believe the last sentence of the first paragraph says "Our sides were Tuscan White Beans and Sweet and Sour Red Cabbage.

    Love you back!!

  3. LOL! I definitely missed that. Thanks!