Pork Tenderloin With Parsley, Rosemary & Garlic

Wednesday, April 9th 2008, 11:55 am
By: News On 6


2 -3 lb. Pork Tenderloins in package
2 cloves of Garlic sliced or more if you like
½ cup Olive Oil
3-4 sprigs of Rosemary & Parsley
1 Tablespoon Kosher Salt
Fresh Ground Pepper to taste


Preheat oven 425. Pork tenderloins come two to a package. Separate loins.

Poke each with a knife to make smallish slit for garlic slices.

Places slices of garlic in slits.

Place parsley and rosemary sprigs between tenderloins.

Wrap together with string.

Cover with Olive Oil and sprinkle with Kosher salt and fresh ground pepper.

Bake 425 for 20 - 30 minutes per pound or until meat thermometer registers 160 degrees.

Remove string and herbs.

Cut meat in ½ - 1 inch slices to serve with fresh rosemary and parsley to garnish.