Succulent Pork Tenderloin – a delicious recipe with tenderloin, Olive oil, Garlic, salt, Freshly ground pepper, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat pork tenderloin dry.
2
Rub with olive oil, sprinkle the garlic powder, salt/pepper all over the meat.
3
Place in glass (Pyrex) baking pan.
4
In a separate glass baking pan, place washed and dried cherry tomatoes (leave tomatoes whole, do not cut)
5
Cut onion into fourths and pull the onion apart, mix with cherry tomatoes.
6
Coat tomatoes and onion with olive oil, sprinkle with salt and pepper.
7
Place both pans in 375 degree oven and roast for 45 minutes.
8
Check temperature of roast, it should be 165. If not, keep in oven another 10 minutes and check again. (Remove the tomatoes/onions if roast needs more time.)
9
Remove both pans from oven and let rest for 10 minutes.
10
Slice meat and spoon the tomato/onion over meat.
11
Serve.
110
kcal
Calories
7
g
Fat
4
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Pork tenderloin (about 1-1/4 lbs.), 1 teaspoon Olive oil, 1 teaspoon Garlic powder, Coarse salt, and more.
Yes, Succulent Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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