Our juicy pork tenderloin is made extra delicious with herb paste to keep the flavor in.
For the Herb Paste:
- 2 Tablespoons (16 g) of pine nuts
- 3 cloves of garlic (9 g), peeled and roughly chopped
- 1 cup (32 g) of fresh basil leaves
- 1/2 cup + 2 Tablespoons (10 g) of fresh parsley
- 2 teaspoons (5 g) of nutritional yeast
- 5 Tablespoons (75 ml) of olive oil
- 1 lemon, juiced
- Salt, to taste
For the pork:
- 14 oz (400 g) of pork tenderloin
- Salt and freshly ground black pepper
- 1 Tablespoon (15 ml) of olive oil
- 3 Tablespoons (45 ml) of reserved Herb Paste
- To make the herb paste, start by toasting the pine nuts in a hot, dry skillet. Remove the pine nuts from the skillet and add to a mini food processor along with the garlic, fresh basil, fresh parsley, nutritional yeast flakes, and olive oil. Combine to create a smooth paste, scraping down the sides of the bowl to ensure the mixture combines thoroughly. Season with lemon juice and salt, to taste, and set aside.
- For the pork, preheat the oven to 410°F (210°C). Season the tenderloin with salt and freshly ground black pepper on all sides.
- Add olive oil to the same skillet over medium-high heat. Add the tenderloin to the skillet and sear on all sides until browned. Remove the tenderloin from the heat and allow to cool slightly.
- Once cooled, use a palette knife or small silicone spatula to completely cover the tenderloin with the herb paste.
- Place the tenderloin into a casserole dish with a well-fitting lid and bake for 12 to 15 minutes until the tenderloin is cooked to your liking.
- Remove the tenderloin from the oven and let rest before slicing. If desired, serve with any remaining herb paste.
All nutritional data are estimated and based on per serving amounts.
- Calories: 626
- Sugar: 1 g
- Fat: 49 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 46 g