Preparation:
Preheat oven to 425 degrees. Trim fat from pork and pat dry. Place both tenderloins on a 15-inch piece of waxed paper. Coat with olive oil and sprinkle with herbs, salt and pepper. Roll in the seasonings to coat. Place on a rack in a shallow roasting pan. Bake for 18 to 22 minutes or until temperature on a meat thermometer reaches 150 degrees for medium Cool, wrap in foil and refrigerate. Slice thinly before serving. ADVANCE PREP: Pork may be refrigerated overnight.
Prep Time: 5 minutes Cook Time: 20 minutes Makes: 4 to 6 servings |
