Herby, Salty Pork Loin
I don’t keep pork tenderloin on my meal rotation as much as I should. It really is the little black dress of meats—you can dress it up or down.
Tonight I drizzled olive oil all over a baking dish and ran out to the backyard and clipped a handful of fresh rosemary, thyme, and oregano to create a nice little bed for the pork. Then I plopped the meat on top and topped with a generous dusting of
black garlic salt (delish!). I had this prepped well before dinner and ended up baking it at 300 degrees for an hour (I believe it was just over 1 lb). Not pictured is the fresh basil and walnut pesto I used to top the meat (will share that five-minute-no-measuring-required recipe soon!). It really hit the mark and was such a no-fuss meal. (For sides I made orzo and roasted fresh green beans and zucchini and sautéed some sliced mushrooms in olive oil and seasoning salt.) .
