Italian Herbed Pork Tenderloin
1 whole bulb garlic, peeled and minced
2 tablespoons fresh rosemary, finely cut
2 teaspoons fresh thyme, finely cut
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 boneless pork tenderloins
¼ cup Rouses olive oil
½ cup white wine
Salt and pepper, to taste
Preheat oven to 350 degrees.
Crush garlic with rosemary, thyme, granulated garlic, onion powder, salt and pepper, making a paste.
Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven, turning and basting with pan liquids.
Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees. Transfer cooked tenderloins onto a platter.
Heat wine in the pan and stir to loosen browned bits of food on the bottom. Spoon pan juices over cooked tenderloins.