Pork tenderloin is a wonderful alternative to a traditional ham for the holidays, or any occasion. This roasted version is simple and delicious and sure to be a crowd pleaser. Its also a perfect paleo and keto friendly dish, and as always, is gluten and dairy-free.
Serve with riced or mashed cauliflower and some sautéed greens for a completely hearty and healthy meal.
- 2-3 lbs. pork tenderloin
- 2 Tbsp. fresh rosemary
- 2 garlic cloves, minced
- 1 tsp. crushed black pepper
- 1 tsp. pink salt
- 1 tsp. dried rosemary
- 2 Tbsp. extra virgin olive oil (EVOO)
- Fresh rosemary sprigs for garnish (optional)
- Preheat oven to 425°F.
- Heat 1 Tbsp. of olive oil in skillet. Brown each side of the tenderloin for 2-4 minutes.
- Remove and transfer to a glass baking dish or cookie sheet.
- Drizzle remaining oil over the tenderloin and season with salt and pepper.
- Bake for about 20-30 minutes, or until the pork reaches a temperature of 145°F, then remove it from the oven. Let sit for a 5-10 minutes. Cooking the pork tenderloin at the high temperature helps it cook quickly and prevents it from getting dry.