Juicy Pork Tenderloin
Ingredients
1/4 cup plus 2 tablespoons extra-virgin olive oil
8 large cloves garlic, chopped
1/2 cup fresh rosemary, leaves only, coarsely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 pounds pork tenderloin
Directions
In a small bowl, stir to combine 1/4 cup extra-virgin olive oil with the garlic, rosemary, salt, and pepper.
Rub the oil and herb mixture all over the pork.
Transfer the pork and the marinade into a resealable plastic bag, massaging to incorporate the marinade thoroughly.
Refrigerate the pork in the bag for at least 8 hours and up to overnight.
Preheat the oven to 400 degrees F.
Remove the pork from the fridge and let rest at room temperature for 30 minutes.
Brush off as much of the marinade as possible.
In a large ovenproof skillet, heat the remaining 2 tablespoons olive oil over medium-high heat until shimmering.
Add the pork to the skillet until lightly browned, about 3 minutes per side.
Transfer the skillet to the oven and roast until golden and a meat thermometer inserted into the thickest part of the pork reads 140 degrees F, about 15-20 minutes.
Remove the pork from the oven and let it rest for 15 minutes. The pork should come up to a safe eating temperature of 145 degrees F while it rests. Slice and serve.
