Essential Rosemary Pork Tenderloin
3-4 cloves of garlic, crushed
2 teaspoon of kosher salt
Pinch of ground black pepper
¼ c extra virgin olive oil
3 drops doTERRA Rosemary essential oil
1 2-3 pound pork tenderloin
Preheat oven to 500 degrees
Crush garlic (I use flat blade of my chef’s knife. You can use a press) on cutting board.
Sprinkle salt over garlic and work together (I use my blade).
When well mixed put in bowl and add the olive oil, black pepper and Rosemary Essential Oil. Mix together well.
Brush olive oil on roasting pan. Put tenderloin in pan and brush garlic and oil mixture over the pork.
Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven’s accuracy and heat retention.
I recommend a probe meat thermometer with alarm set to 140 degrees.
Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees.
Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
After resting 10 minutes, the roast should reach a safe 145-150 degrees.
