Herb roasted pork tenderloin for Sunday dinner - Statesboro Herald

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I love a Sunday in the South. There’s just something about the relaxed nature of the day and spending time with family that feels right. We usually spend the morning at church, followed by Sunday lunch or brunch out on the town, but I also love the tradition of cooking a delicious meal and gathering around the family table for Sunday dinner. 

Growing up, my mom would often invite my Grandma and other family members over on Sunday afternoon, and she’d make a big batch of lasagna and her mayonnaise biscuits, served on that classic blue and white china that everyone seems to have. For dessert, we’d have homemade ice cream or pound cake with strawberries and cream. 

After everyone was full to the brim, we’d spend the afternoon rocking on the front porch, playing in the yard or riding the golf cart with my puppy in tow, around our sleepy little town.

Last Sunday at my house, I kept that tradition alive and made my Herb Roasted Pork Tenderloin, served with garlic mashed potatoes and roasted Brussels sprouts with bacon and fresh parmesan cheese. I invited my mother-in-law, Mrs. Leslie, over and my husband’s Aunt Polly. The two are widowed sisters in their 70s and rarely go anywhere without the other by her side. They like driving in the daytime, so Sunday afternoon was the perfect time to have them join us. The meal was simple but so flavorful and couldn’t be any easier. 

While the meat and vegetables were roasting, I cooked the potatoes on the stovetop, and put it all together while the meat was resting. After a filling dinner, I sat a plate of local, store-bought miniature chocolate chip peanut butter cookies on the coffee table. Hosting doesn’t always have to wear the host out. 

This pork tenderloin combines fresh and dried herbs, and is a wonderful main course in the fall. The pan juices make a Some Kinda Good gravy for serving over the meat and potatoes or rice. 

Consider making my sauteed cinnamon apples and onions with it for a truly seasonal treat. 

Some Kinda Good Herb Roasted   Pork Tenderloin

Serves 4 - 6

• 2 pound pork tenderloin

• 4 tablespoons extra virgin olive oil

• 2 tablespoons of fresh basil, chopped

• 2 tablespoons of fresh rosemary, chopped

• 1 bunch fresh thyme, about 4-5 sprigs

• 1 tablespoon dried oregano

• ½ of one medium onion, sliced

• Salt and pepper to taste

• Water

Preheat the oven to 425 degrees. Place pork tenderloins in a 9x13 casserole dish. Drizzle with olive oil. Season both sides of the meat liberally with salt and pepper. 

Using your hands, rub the fresh herbs into the meat, until the top, sides and bottom are well coated. Place the dried oregano in the palm of your hand and crush it by rubbing your palms together, while evenly distributing the oregano over the top of the meat. Cover the meat evenly with sliced onion. 

Place the thyme in the dish and fill with water to about one inch up the sides of the pan. Roast the meat for 45-50 minutes until done. Let the meat rest for 10 minutes before slicing. 

Place the pan juices in a gravy boat and serve with the meat.

Rebekah Faulk Lingenfelser is a private chef and the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.

The Link Lonk


October 02, 2020 at 11:24AM
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Herb roasted pork tenderloin for Sunday dinner - Statesboro Herald

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