Registered Dietitian specializing in holistic wellness
In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).
In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture. Stir until combined.
*This will store in refrigerator for up to two weeks.
*This will store in refrigerator for up to two weeks.
In a bowl whisk together brown sugar, salt, paprika, pepper and garlic powder.
Rub the tenderloin with the seasoning until evenly coated.
Cook the tenderloin:
Oven: Preheat oven to 400° Place rack in the middle. Heat 1-2 tbsp olive oil in oven safe skillet (or cast iron skillet). Add tenderloin to the pan and cook until it is evenly browned on all sides (5-6 minutes). Place the pan in the oven and bake for 15 more minutes, flipping the meat once halfway through. Bake until the internal temperature reads 145° F.
Grill: Heat grill or grill pan to medium-high heat. Grill pork, turning occasionally with tongs, until charred and a thermometer inserted into the thickest part of the tenderloinreads 145, about 20 minutes. (For larger tenderloins, bake in a 400º oven for 15 to 25 minutes more, until desired internal temperature is reached.)
Transfer to a cutting board and let it rest for at least three minutes.
Slice and serve.
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