Happy 2012 everyone! I hope everyone had a wonderful new years. Mine unfortunately was spent with a little brush with food poisoning. Ok, not a little brush….a big brush! And let me tell you, it was not fun! I pretty much felt like doing nothing at all so while the hubby ran around with the munchkins I stayed close to the bathroom and close to bed. Booo! Not what I envisioned the end of my vacation being like. Luckily by new years day I was feeling a little closer to my normal self and actually got back into the kitchen to cook a new years dinner. New years also marked the start of my MVT Challenge at my Crossfit Delray Beach. Two plus months of a clean Paleo diet filled mostly with meats, veggies, and some training. You know with all those Paleo rules, which you can find a great post by Fitbomb on “What the Paleo Diet is”. I’ve been Paleo since July so it’s nothing really new to me, but it is a challenge I need after the holiday season where I had a few treats. So I’m packing up the almond flour and coconut flour for a little bit on the blog and hope to bring you some of my MVT meals while I taking on the Crossfit challenge. Are ready? Are you excited? Boy, I sure am!
First up a garlic herb tenderloin that is super easy to prep and even more to cook. There is nothing better about using fresh herbs too. Makes this tenderloin pretty darn delicious. I partnered our tenderloin with roasted asparagus tossed with a little olive oil and a dash of balsamic vinegar and some sauteed diced sweet potato (sauteed in coconut oil). It was a great meal to get back to normal after my brush with food poisoning. And I can’t even begin to tell you how great it is to feel normal….don’t ever get food poisoning! Ha! Easier said than done, but I seriously don’t wish it on anyone.
Enjoy the tenderloin everyone! And HAPPY 2012!
Garlic Herb Crusted Pork Tenderloin
2 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, chopped
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoon olive oil, divided
1 pork tenderloin
Stir together garlic, sage, rosemary, thyme, salt, pepper, and 1 tablespoon olive oil in a small bowl. Rub mixture all over pork. Let marinate 30 minutes to 2 hours.
Preheat oven to 400 degrees.
Heat a large, heavy, and oven proof saute pan over medium-high heat. Add olive oil. Add pork, and brown on each side, about 4 minutes on each side.
Transfer pan to oven. Roast pork turning occasionally until an thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
Serve along side your favorite sides and enjoy!