Herb Crusted Pork Tenderlion

4 to 5 lbs Pork Tenderloin

2 3/4 tsp of kosher salt

2 TBL olive oil

5 garlic cloves, minced

1 tsp dried Rosemary or 2 tsp fresh Rosemary

1 tsp dried Thyme or 2 tsp fresh Thyme 

1 tsp dried Basil or 2 tsp fresh Basil

1 tsp ground pepper

Preheat oven to 475.

Place pork tenderloin in a 9x13 baking dish.  

Combine remaining ingredients in a small bowl.  Mix well.  With fingers rub the mixture onto the pork tenderlion, completely cover the pork.  Place the tenderloin fat side up in baking dish.  

Roast pork for 30 minutes at 475.  Lower oven temperature to 425, continue to cook until internal temperature of pork reaches 155.  Check after 15 minutes.  When pork reaches 155 remove from oven and let it sit for 20 minutes before slicing.  It will continue to cook will it rests.  

*After we slice the pork, we take the slices and dip them in the au jus in the bottom of the pan before we put them on our plates.  

*This is one of my husbands favorites.

*I serve it with mashed potatoes or rice and we put some of the au jus over them.