Name: Roasted Pork Tenderloin With Garlic and Rosemary
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Meat
Ingredients: 2 lean boneless pork tenderloins (about 8 ounces each); 2 large garlic bulbs (or use 3 bulbs regular garlic); 1 1/2 tablespoons plus 1 tablespoon olive oil; 1 teaspoon plus 2 teaspoons kosher salt; 1 1/2 tablespoons fresh rosemary leaves, roughly chopped; 1 1/2 tablespoon fresh thyme leaves; 1 teaspoon ground coriander; 1/2 teaspoon freshly ground black pepper

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This Roasted Pork Tenderloin With Garlic and Rosemary is a simple, elegant dish that impresses with little effort. With just a few ingredients—fresh rosemary, thyme, and roasted garlic—you impart wonderful flavor that melds deliciously with the tender juiciness of the tenderloin.

Roasted Pork Tenderloin With Herbs and Spices

Brent Hofacker/Shutterstock

Ingredients

2 lean boneless pork tenderloins (about 8 ounces each)

2 large garlic bulbs (or use 3 bulbs regular garlic)

1 1/2 tablespoons plus 1 tablespoon olive oil

1 teaspoon plus 2 teaspoons kosher salt

1 1/2 tablespoons fresh rosemary leaves, roughly chopped

1 1/2 tablespoon fresh thyme leaves

1 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

Instructions

Preheat oven to 425° and set a rack to the middle position.

Slice off enough of the tops of the whole garlic bulbs that all the cloves are partly exposed. Set the cloves on a sheet of aluminum foil and fold the sides up around them to form a loose pouch. Drizzle the cloves with 1 ½ tablespoons oil, then sprinkle with 1 teaspoon salt and the rosemary). Seal the packet, then transfer to the oven to roast directly on the rack next to the pork.

Set the tenderloins in a 9- by 13-inch baking dish. Rub them with the remaining tablespoon of olive oil. In a small bowl, stir together the coriander, pepper, and remaining 2 teaspoons of salt. Sprinkle this mixture over all sides of the tenderloins, then sprinkle them all over with the fresh thyme.

Transfer the pork to the oven and roast until a thermometer inserted into the center reads 145°, 15 to 20 minutes. Remove the pork and let it rest for 5 to 10 minutes minutes while the garlic finishes cooking (it should be golden brown and soft when ready).

To serve, slice the pork to your desired thickness and arrange on a platter with fresh herbs and the roasted garlic. As you eat the pork, the garlic can be squeezed from its skin, forming a mild, creamy puree to be eaten as an accompaniment.