Per 1 1/2 lb. Pork Tenderloin

1 tsp Kosher Salt
1/4 tsp Cracked Black Pepper
1/2 tsp fresh Thyme, minced
1/2 tsp fresh Sage, minced
3 dried Bay Leaves, ground
1/4 tsp Allspice
1 clove Garlic, minced

1 tbsp Olive Oil


• Check to see if Tenderloin has a silver skin. If so, slip a knife under the silver skin, angling it upward, and remove the skin using a gentle back-and forth motion. Discard the skin.

• Measure out ingredients per 1 1/2 lb Pork Tenderloin. If Tenderloin is larger or smaller, adjust ingredients according to weight.

• In mini food processor or coffee grinder, pulse together Salt, Pepper, Thyme, Sage, Bay Leaf, Allspice and Garlic.

• Rub marinade over Tenderloin covering it completely. Cover with plastic and refrigerate for at least 24 hours (or up to 2 days) prior to cooking.

• Before cooking, remove or wipe off as much dry rub as possible from Tenderloin.

• Preheat oven to 450˚F.

• In medium skillet or sauté pan, heat Olive Oil over medium-high heat.

• Add Tenderloin and brown all sides, about 10 minutes. Remove and place Tenderloin in 13 x 9 baking dish.

• Roast uncovered for 20 minutes or until internal temperature reaches 160˚F. Halfway through cooking, turn Tenderloin over.  Remove from oven, cover with tin foil and let rest for 20 minutes.

• Uncover, slice into 1/2" - 3/4" medallions and serve.

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Dry Marinated Pork Tenderloin(Click Image To View Detail)

Category: Main Dishes

Servings: 2 - 4

Misfit Level: Beginner

Notes From Betty:

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