Garlic Herb Pork Roast
- 3 lbs. pork tenderloin
- 1 ⁄2 cup olive oil
- 1 1 ⁄2 tablespoons fresh thyme stems removed
- 1 1 ⁄2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh parsley chopped
- 4 cloves garlic minced
- 2 teaspoons Dijon mustard
- Zest and juice from 1 lemon
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 bulbs garlic cut in half
- Rosemary sprigs
- Combine the olive oil, thyme, rosemary, parsley, garlic, Dijon, lemon zest, lemon juice, salt and pepper in a large resealable bag. Add the pork and turn to coat. Squeeze out the air and seal the bag. Marinate in the refrigerator for at least 3 hours or overnight.
- Preheat the oven to 400°F and remove the pork from marinade and dispose of bag.
- Heat 3 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Sear the pork on all sides until golden brown. Add garlic bulbs and rosemary sprigs to the pan and transfer to the oven to roast for 70-80 minutes or until the internal temperature reaches 145°-155°F.
- Remove from the oven and place on a cutting board. Cover with aluminum and let rest for at least 15 minutes before cutting and serving. Serve with roasted garlic.