Thank you for a great Carmel Winter Farmers Market season! We will see you beginning on May 4th at the Carmel Farmers Market and the Fishers Farmers Market!

Herb Pork Tenderloin

While at the farmers market last Saturday, I spotted a pork tenderloin that had a small tear in the package (for the record, we typically try to catch things of this nature before the market, but must have missed this one); I hadn't prepared a pork tenderloin in awhile, so I was pretty excited by this discovery!  I searched online for a recipe that sounded good and below is what I decided upon (slightly modified from the original).


·  1 teaspoon garlic powder
·  1 teaspoon dried oregano
·  1 teaspoon ground cumin
·  1 teaspoon ground coriander
·  1 teaspoon dried thyme
·  1 tsp salt
·  1 1/4 pounds pork tenderloin
·  1 tablespoon olive oil
·  1 teaspoon minced garlic

1. Preheat the oven to 450F.
2. In a small bowl, combine the dry ingredients (first 6 ingredients listed).  Pat the tenderloin with a paper towel to remove any excess moisture then rub the seasoning blend all over the meat.  Place the seasoned meat in a bowl/container, cover, and refrigerate for at least 4 hours (or overnight, if preferred).
3. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for around 15 minutes (or until desired doneness is reached, keeping in mind that as it rests, it will increase in temperature by a few degrees).   Let rest for 10 minutes then slice and serve.

Leave a comment

Please note, comments must be approved before they are published