Description
This is from bakespace.com, credited to culinaryalchemist. It truly is my favorite way to prepare tenderloin; then plate the slices on a bed of mixed small leaf greens. Make sure and fix the garlic-infused olive oil at least the day before; prep time does not include this. It never seems to matter if the tenderloin is bigger or smaller. With the help of a meat thermometer to watch the internal temp, it comes out tender and just a bit pink everytime. Leftover oil is good to use for any other dish; just remove the garlic cloves and store as usual.
Ingredients
- Pork Tenderloin
- Olive Oil
- Garlic Cloves
- Fresh Rosemary
- Fresh Thyme
- Fresh Sage
- Kosher Salt
- Ground Pepper