Eosinophilic Esophagitis Friendly Garlic Herb Pork Tenderloin
Total time50 min
Prep time15 min
Cook time30 min
5.0(29)
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 ¼ lb)
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
- 1 tbsp apple cider vinegar
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin completely dry with paper towels.
- 2
In a small bowl, combine the minced garlic, rosemary, thyme, parsley, turmeric, ginger, salt, apple cider vinegar, and 1 tablespoon of the olive oil, stirring until a thick paste forms.
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