Eosinophilic Esophagitis Friendly Rosemary-Garlic Pork Tenderloin
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.8(6)
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 ¼ lb)
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, combine 2 tbsp of the olive oil, the garlic, rosemary, thyme, apple cider vinegar, turmeric, ginger, and salt. Stir until a loose paste forms.
- 2
Pat the pork tenderloin dry with paper towels, then rub the herb paste all over the surface. Let the tenderloin rest at room temperature for 30 minutes to allow the marinade to penetrate.
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