It’s race week! My mom is on her way to Columbus and this Sunday at 7:30am we’ll be running our second Columbus Half Marathon. This means my diet has been carb heavy the last two weeks. I never thought I’d say this, but I am officially sick of pasta and bread.
I decided to take a break from my carb heavy diet with one of my favorite recipes: herb crusted pork tenderloin.
This tenderloin is a simple, delicious way to prepare a flavorful and tender cut of meat. This is a great go-to recipe for company because it takes minimal effort, but always impresses. Just a quick roast in the oven and you have a complex and classy meal! I started by covering the tenderloin in the herb mixture and then searing in a hot pan to give it a nice color. I roasted it with some colorful potatoes, so I still met my carb quota, and added some pearl onions for a little sweetness.
You could also substitute a whole pork loin for this recipe to feed a few more, just bump up the portions for the herb rub. This is my favorite herb mixture for this cut, but get creative with your sides and herbs and see what you come up with — the possibilities are endless!
Herb Crusted Pork Tenderloin with Potatoes and Pearl Onions
- 1 pork tenderloin
- 3 cloves of garlic
- 4-5 tbls. olive oil
- 1 tsp kosher salt
- Pepper to taste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 large russet potato
- 3-4 purple potatoes
- 7 oz. pearl onions
- Additional salt and pepper to taste
- Preheat the oven to 425 degrees
- Start by making the herb rub. Mince the cloves of garlic and crush the rosemary to release the oils. Combine 2 tbls. olive oil, salt, pepper, garlic, oregano, thyme, and rosemary. Rub the mixture over the tenderloin and massage into the meat. Set aside while you prepare the potatoes and onions.
- Bring a small pot of water to boil. Add the pearl onions and cook for 2-3 minutes. Drain in a colander and place in an ice bath immediately to stop the cooking. Once cool, slice off the root of each onion and squeeze to release the peel.
- Wash the potatoes well and chop into large chunks. Place the potatoes and onions in a large pan and cover with a generous amount of olive oil, salt and pepper.
- Heat a large pan over medium high heat with 1 tbls olive oil. When the olive oil begins to shimmer, add the tenderloin and sear on each side, 2-3 minutes.
- Move the potatoes and onions to the sides of the pan to create a space for the tenderloin. Add the tenderloin and place in oven.
- Bake in the preheated oven 25-30 minutes or until an instant read thermometer inserted in the entered into the thickest park of the meat reads 145 degrees.
- Remove the tenderloin and let rest for 5-10 minutes.
- While the tenderloin rests, set the oven to broil and brown the potatoes and onions for 5-6 minutes, checking often to prevent burning.