Herb Crusted Pork Tenderloin

Saturday I made an old favorite of ours. This is one of those meals that's pretty easy and you can keep going back to. You could prepare this the night before and let it sit in the fridge overnight until ready to cook.

Herb Crusted Pork Tenderloin

• 1 Pork Tenderloin
• 1Tsp garlic powder
• 1 Tsp onion powder 
• 1/2 Tsp oregano
• 1/2 Tsp rosemary 
• 1 Tsp parsley 
• salt and pepper 
• 2 Tbs balsamic vinegar 
• 1 Tbs olive oil

Preheat oven to 500 degrees. Poke holes into meat with knife all over. Pour balsamic vinegar over meat and repeat with olive oil. Add salt and pepper to meat. In a separate bowl mix together the rest of the spices and evenly distribute over the meat. Cook in oven for 25 minutes. Let rest 5-10 minutes before serving. 

The herbs crust over the meat and add an element of texture. My favorite are the end pieces! Letting it rest keeps the juices inside the meat and keeps it tender. This meat stays tender even if you have left overs and heat it in the microwave, trust me I've done it plenty of times. Jake says it was delicious, but that's his response to everything.