There's no need to reserve pork tenderloin for dinner parties or holidays when it's such a breeze to make. Just remember to turn on the oven before you begin any of the prep, so by the time you're ready to slide the seasoned pork and a dozen or so whole cloves of peeled garlic into the oven, it's superhot. The metal pan will give the meat a golden and lightly crisped edge, and within about 20 minutes you'll have a tray full of juicy, tender pork and spreadable garlic that's perfect with the meat or on bread.

Serves 4


  • 2 pork tenderloins (each about a pound)
  • A few tablespoons of olive oil
  • Salt and pepper, to taste
  • Dried herbs such as oregano or rosemary
  • 8 garlic cloves, peeled and left whole


Preheat oven to 475°.

Rub the pork with olive oil and season with salt, pepper and spice. Brush more olive oil on a rimmed baking sheet and place the pork on it, with garlic. Roast for about 20 minutes, being careful not to overcook the pork. When an instant-read thermometer registers 145°, take the meat out and let it rest for 5 minutes before slicing.

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