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Pork tenderloin is one of less expensive cuts of meat to make for your family, and it's ready to eat in less than 45 minutes. I usually stick sweet potatoes or Acorn squash halves into the oven to roast at the same time ~ add a green salad and you have a wonderful weeknight dinner.
ROAST PORK TENDERLOIN w/BACON, Herbs & Spices
1-1/2 tsp. Kosher salt...................................1 tsp. black pepper
1 tsp. garlic powder......................................1 tsp. dried oregano
1 tsp. dried marjoram...................................1 tsp. dried thyme
1 tsp. smoked paprika..................................2 slices Applewood smoked bacon (raw ~ diced)
about 1-1/4 to 1-1/2 lbs. pork tenderloin
***
Preheat oven to 375. Line a small/medium roasting pan with foil and put in a rack to fit (spray the rack with non-stick spray). Put about 1/2" water in the bottom ~ set aside.
Put all the herbs & spices into a large bowl and mix well with a fork. Put the pork tenderloin into the bowl and roll it around so it's covered with the mixture. Then rub it into the tenderloin with your hands. Put the tenderloin on the rack in the pan (it might have to fit in there on a diagonal).
Put the diced bacon on the top of the tenderloin and smash it down with your hand, so that it's into the rub and really packed down on top of the pork.
Roast it for about 30-40 minutes per pound (UNCOVERED) ~ or until an instant-read thermometer registers 145 degrees . Let it rest about 10-15 minutes before slicing and serving.
ROAST PORK TENDERLOIN w/BACON, Herbs & Spices
1-1/2 tsp. Kosher salt...................................1 tsp. black pepper
1 tsp. garlic powder......................................1 tsp. dried oregano
1 tsp. dried marjoram...................................1 tsp. dried thyme
1 tsp. smoked paprika..................................2 slices Applewood smoked bacon (raw ~ diced)
about 1-1/4 to 1-1/2 lbs. pork tenderloin
***
Preheat oven to 375. Line a small/medium roasting pan with foil and put in a rack to fit (spray the rack with non-stick spray). Put about 1/2" water in the bottom ~ set aside.
Put all the herbs & spices into a large bowl and mix well with a fork. Put the pork tenderloin into the bowl and roll it around so it's covered with the mixture. Then rub it into the tenderloin with your hands. Put the tenderloin on the rack in the pan (it might have to fit in there on a diagonal).
Put the diced bacon on the top of the tenderloin and smash it down with your hand, so that it's into the rub and really packed down on top of the pork.
Roast it for about 30-40 minutes per pound (UNCOVERED) ~ or until an instant-read thermometer registers 145 degrees . Let it rest about 10-15 minutes before slicing and serving.
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