During the summer, pork tenderloins make an almost perfectly effortless meal. Having shopped in other cities on vacation, I’ve realized how expensive these little buggers are. $6-7 a pound at the Harris Teeter down south seems ridiculous when they are $1.99 or $2.99 a pound at Wegmans. Typically, I buy them in the Wegmans “Club Pack,” separate and freeze them. One of the big packs breaks out into 3-4 tenderloins, or pork swords as I call them (because even though I’ll be 34 years old this year, fart and dick jokes are still as funny as they were when I was 12).
Pork tenderloins really are pretty versatile. They can be dry rubbed, or marinated before grilling; slow-cooked with barbecue sauce for a day to make pulled pork; or roasted to near perfection. Personally, I like the Cuban-style mojo marinade that Goya makes. Full of garlic and fruit juice that just penetrates the tenderloin.
Wednesday’s dinner was an object of laziness. I didn’t really plan well, which is to say I slept far too late this morning and left the pork in its store-bought vacuum packaging on the bottom shelf of the fridge. In lieu of a marinade, I went with a healthy sprinkling of sea salt, pepper and herbes de provence. I picked up some brussels sprouts, parsnips and carrots as a side, which offered a nice balance to a side of yellow saffron rice. It took 40 minutes to prep dinner tonight and the degree of difficulty was extremely low.
Roasted Pork Tenderloin
- 1# pork tenderloin
- olive oil
- herbes de provence
Preheat your oven to 450 degrees.
Give a liberal coating of olive oil (between 1 to 2 tablespoons) to the bottom of a shallow glass baking dish. Pat dry your pork tenderloin and add it to the dish, rolling it in the oil to coat the meat. Sprinkle salt, pepper and the herbs to cover, then flip over and repeat to the backside. Add the pork to the oven, cooking 15-20 minutes. Lower the oven temperature to 350 and cook an addition 25 minutes.
Remove the pork from the oven and allow to stand for 5-10 minutes on a cutting board before cutting. The pork will continue to cook from within while holding and absorbing any juices that would ordinarily be lost by cutting immediately.