This pork tenderloin recipe is so delicious that my kids ask for it now. This recipe does not dry out the meat. Serves 6. 


2 Tbsp olive oil
1 Tbsp JF Universal Salt or JF Spicy Salt 
Fresh cracked black pepper, to taste 
2lb pork tenderloin
4oz butter, sliced into 4-6 pats (sub ghee or vegan butter)
2 Tbsp garlic, diced
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
½ tsp dried sage (sub Italian herb seasoning blend)


Preheat the oven to 350º. Line baking sheet with aluminum foil. In a small bowl, combine the garlic, basil, oregano, thyme, parsley and sage then set aside. Sprinkle loin with JF Universal or Spicy Salt before coating with herb mixture. In a large pan, heat oil until shimmery. Add the pork to the pan, and cook on all sides until dark golden brown. Transfer to a baking sheet. Generously coat with herb mix. Place pats of butter on the top of the pork. Wrap the pork in foil and bake until the meat is 150º internally at the widest, thickest part of the tenderloin for about 25 minutes. 


When the pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in the juices. Slice against the grain and serve immediately.

To store the leftovers, place in an airtight container and keep in the refrigerator for up to three days. To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in the freezer for up to three months. To reheat, let thaw naturally in the refrigerator overnight, and bake at 350º, wrapped in foil, until piping hot when ready to serve.

Recipe adapted from Sweet C’s Designs