The herb crusting of lightly chopped rosemary and sage takes pork tenderloin to another level and it is so easy to prepare.
1 pork tenderloin (mine was smallish and weighed around 1 pound)
2 tbsp. olive oil seasoned with salt and freshly ground pepper
1 tbsp. lightly chopped rosemary – enough so smell is released
1 tbsp. lightly chopped sage – strip leaves away from the tough stem in the middle of the leaf
Mix together seasoned oil and herbs in a roasting tin and roll the tenderloin in in the mixture so it is coated on all sides. Cook in oven at 350 degrees according to weight of the tenderloin.
