- 1 pork tenderloin
- 1 tsp rock salt
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- extra virgin olive oil
Preheat oven to 400 degrees F.
In a mortar and pestle, mix all dry ingredients together and gently pound until almost powdery. Set aside.
Remove all fat and silver skin from the tenderloin.
Pierce tenderloin all over with a fork or knife.
Rub tenderloin all over with liberal amount of olive oil.
Sprinkle contents of mortar and pestle and massage onto tenderloin until is evenly coated.
Heat up about a tsp of olive oil on a cast iron pan over high heat.
Once oil is hot enough, brown the tenderloin on all sides.
Place the pan with the tenderloin into the preheated oven and bake uncovered for about 7 minutes.
Flip the tenderloin over and continue to bake until the center of the pork registers 150 degrees F.
Transfer onto a large plate let pork rest for 5-8 minutes.
Slice into half-inch rings and serve with a side of mash or vegetables.