Eosinophilic Esophagitis Friendly Herb-Roasted Pork Tenderloin
Total time50 min
Prep time15 min
Cook time30 min
4.9(7)
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 lb)
- 2 tbsp extra-virgin olive oil, divided
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp black pepper
- ¾ tsp kosher salt
For the pan sauce
- ½ cup chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp honey
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels.
- 2
In a small bowl, combine the rosemary, thyme, garlic, turmeric, black pepper, salt, and 1 tablespoon of the olive oil into a paste. Rub the mixture evenly over all sides of the tenderloin.
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