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Herb-Roasted Pork Tenderloin

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Prep Time 15 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 45 minutes
Calories 1074 kcal

Ingredients
  

  • 1 lb pork tenderloin
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp fresh thyme chopped
  • 2 cloves garlic minced
  • 3 tbsp olive oil increased for more moisture
  • 1 tbsp apple cider vinegar for extra tenderizing and flavor
  • 1 tsp onion powder for added savory depth
  • 1/2 tsp smoked paprika for a hint of smokiness, check AIP compliance
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • In a small bowl, combine the chopped rosemary, thyme, minced garlic, olive oil, apple cider vinegar, onion powder, and smoked paprika. Stir well to create a herbaceous marinade.
  • Pat the pork tenderloin dry with paper towels. Season the pork generously with sea salt and freshly ground black pepper (or white pepper if on strict AIP).
  • Rub the herb marinade all over the pork tenderloin, ensuring it is well-coated. Place the tenderloin in a resealable plastic bag or covered dish and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor and tenderness.
  • Preheat your oven to 375°F (190°C).
  • Remove the pork tenderloin from the marinade and place it on a baking sheet or in a roasting pan. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) and the meat is tender and juicy.
  • Remove the pork tenderloin from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute and keeps the meat moist.
  • Slice the pork tenderloin into medallions and serve warm.