Sage and Thyme Roasted Pork Tenderloin
10 sprigs of thyme
10 sage leaves, chopped
juice of 4 lemons, zest of 1 lemon
4 garlic cloves, minced
1/4 cup olive oil plus 2 T for browning
2-3 pound pork tenderloin (usually 2 in pack)
salt and pepper
Mix together thyme, sage, lemon juice and zest, garlic and olive oil in a bowl to make marinade.
Rinse and pat dry tenderloins, season with salt and pepper, place in plastic storage bag, add marinade, close and push out air.
Massage so marinade is evenly distributed. Place in fridge and let marinate at least 3 hours, but up to overnight.
Heat oven to 400ºF.
Discard marinade and place tenderloins on paper towels to remove excess liquid, but you can leave herbs stuck to meat. Season with salt and pepper.
Heat cooking fat on med high in oven safe saute pan (big enough to fit pork). Sear tenderloins until golden brown, about 5 minutes on each side.
Roast in oven for 12-18 minutes or until meat thermometer reads 137º at thickest part. Cooking times will vary depending on size and thickness. A little pink is good.
Let rest covered for 10 minutes. Slice diagonally in 1/2″ pieces and serve with juices poured on top.