Savory herbs and sweet apples perfectly compliment the delicate flavor of pork tenderloin. This easy roast is impressive enough to serve at a dinner party but easy enough to make for a weeknight meal.
- Two 1½-pound pork tenderloins
- 6 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 lemon, zested and juiced
- 1/2 cup olive oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 gala apples, cut into 1-inch wedges
1. In a zip-top plastic bag mix garlic, thyme, rosemary, lemon zest and juice, 1/4 cup olive oil, salt and pepper. Add both pork tender loins, squeeze the air out of the bag and seal. Let marinate in the fridge for minimum one hour and up to overnight.
2. Preheat the oven to 400°F.
3. Remove the tenderloins from the zip-top bag and pat dry with a paper towel. Season both sides generously with salt and pepper.
4. Heat a large oven-safe sauté pan over medium-high heat. When the pan is hot, add the remaining olive oil. Sear the tenderloins on each side until browned, about 2 minutes per side. Remove from the pan and add apple wedges. Cook 2-3 minutes until the apples have just browned.
5. Add the tenderloins over the apples and place in the oven. Roast for 12-15 minutes or until the internal temperature of the tenderloins read between 140-150°F. Remove from the oven, tent with foil, and let rest for 10 minutes before slicing.