Baked Garlic Butter Pork Tenderloin

After getting some pork tenderloin from Savory Butcher, I wasn't entirely sure how to prepare it. Luckily, they sent me this recipe in my email, and it turned out GREAT! The whole family loved it.

Baked Garlic Butter Pork Tenderloin

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 tbsp celtic sea salt and fresh cracked pepper
• 2 lb pork tenderloin, optional: pre-marinate pork before cooking for foolproof never dry tenderloin
• 4 oz butter, thin sliced into 4-6 pats
• 2 tbsp diced garlic
• 1 tsp dried basil*
• 1 tsp dried oregano*
• 1 tsp dried thyme*
• 1 tsp dried parsley*
• 1/2 tsp dried sage*
• *OR 1 tbsp Italian Herb Seasoning Blend

Directions:

1. Preheat oven to 350 degrees.
2. Line baking sheet with aluminum foil.
3. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
4. Generously season tenderloin with salt and pepper.
5. In a large pan, heat oil until shimmery.
6. Add tenderloin to pan, and cook on all sides until dark golden brown.
7. Add tenderloin to baking sheet.
8. Generously coat tenderloin with herb mix.
9. Place pats of butter on top of the tenderloin.
10. Wrap in foil, bake until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)
11. When pork has come to temperature, remove and let rest for at least five minutes to lock in juices.
12. Slice against the grain and serve immediately.
13. To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
14. To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
15. To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.