Roasted Pork Tenderloin

Why have pork chops when you can have pork tenderloin? This question came to mind tonight when we were enjoying our Roasted Pork Tenderloin, which to be quite honest, makes pork chops look like chopped liver (which, isn’t really an insult coming from me, since I actually like chopped liver, but that’s another post).

Pork can be difficult. Overcooking dries out the meat and undercooked pork is toxic. It’s really easy, however to get a moist and juicy result with pork tenderloin. A quick season and sear before it hits the oven keeps the meat from drying out. Paprika and olive oil bring color and crust to the exterior, and garlic and salt bring flavor.

Roasted Pork Tenderloin – serves 2

1 lb pork tenderloin
1 t sea salt
1 t paprika
1 t dill
2 cloves garlic, smashed, peeled and pressed
2 T olive oil

Preheat the oven to 400 degrees.

In a small bowl, combine salt, paprika and dill. Add olive oil and pressed garlic and stir to combine. Massage the mixture into the pork.

Heat 1 t cooking oil on a griddle over medium high heat. When the oil shimmers, add the tenderloin. Using tongs, lightly brown on all sides.

Transfer to a rack in a roasting pan and place in the center of the oven. Roast approximately 25 minutes until internal temperature reaches 155. Remove from oven and allow to rest at least 10 minutes.

Slice into medallions before serving.

Ingredient origins: Pork tenderloin – unknown (this was another “natural” antibiotic and hormone free meat from the supermarket, which is great but the origin is not listed); Sea salt – Maine; Paprika – Spain; Dill – Massachusetts; Organic Garlic – New Jersey; Olive oil – Italy