- 1 boneless pork tenderloin, with fat left on (I used a 1 pounder)
- 1 tablespoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons minced fresh thyme leaves
- 2 teaspoons fresh basil leaves
- 2 teaspoons minced fresh rosemary
Preheat oven to 425 degrees F.
Place the pork loin on a shallow roasting pan. Combine the ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast for 25-30 minutes, depending on the weight of the pork. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 5-10 minutes before carving. It will continue to cook while it rests.