Roast Pork Tenderloin

This juicy tenderloin recipe infuses the meat with garlic, herbs and white pepper.  Pairs perfectly with Mixed Mushrooms and Garlic as shown above by Lacey Johnston.
Serves 4 - 8.

• 2 lbs. Pork Tenderloin, truss together if two 1 lb. tenderloins
• 3 cloves Garlic, minced
• 2 tsp Kosher Salt
• 3/4 tsp White Pepper
• 1/4 cup Fresh Thyme, finely chopped
• 1/4 cup Fresh Parsley, finely chopped
• 1 tsp Olive Oil
• 2 tbsp Olive Oil
• 28 oz. Chicken Stock

1. In a small bowl, mix together garlic, salt, white pepper, thyme, parsley and 1 tsp olive oil (this should make a dry paste).
2. Dry tenderloin with paper towels.
3. Cover tenderloin with dry rub, wrap in plastic and refrigerate 6 hours.
4. Preheat oven to 350* degrees F.
5. Heat oil over medium-high heat in a large skillet, brown meat on all four sides, 2 minutes per side.
6. Remove pork and place in roasting pan.
7. In same pan pork was cooked in, add chicken stock and return heat to medium-high.
8. Scrap pan to remove all brown bits from the pan.
9. Once it starts to bubble, pour into roaster covering about 1 - 2 inches of the pork.
10. Cover with foil and cook until the internal temperature is 150* degrees (about 40 minutes).
11. Remove pork and set on cutting board, tent with foil to rest for 10 minutes before cutting.