We've had a pork tenderloin in the freezer for a while now and keep forgetting to get it in the crockpot. Matt stumbled upon a recipe from Natasha's Kitchen and we adapted it to be our own. This is a way to make pork tenderloin that will melt in your mouth and is loaded with herby flavours.
Ingredients
1 tsp sea salt, or to taste
1/2 tsp freshly ground black pepper
1 tsp Italian Seasoning
1 tsp garlic powder
1 tsp ground coriander
2 Tbsp oil + more for your frying pan
1 Pork Tenderloin (about 1 1/2 lb)
Directions
- Preheat oven to 400F
- Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork.
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Combine your oil and seasonings and brush onto the tenderloin until evenly coated.
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Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides.
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Place in the oven and bake uncovered at 400F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 70C then transfer to a cutting board and let meat rest 5-10 min.
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Slice into rings and serve. It may still be a bit pink in the centre but that is fine.
