Ingredients:

• 5 cloves garlic (minced)

• 5 sage leaves (chopped)

• 2 stems rosemary (chopped)

• 3 stems thyme

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 tbsp olive oil

• 4 tbsp Miyokos vegan butter (or regular butter if eating dairy)

• 1 lb grass-fed pasture-raised pork tenderloin

Method:

1. Preheat oven to 400f and line baking sheet with foil

2. Heat large pan (I like cast iron for this) on medium heat and heat a small pan on low heat

3. While pan is heating place tenderloin on cutting board, pat dry, then season with salt and pepper

4. In small pan, melt 1 tbsp of vegan butter and place garlic in herbs in pan and saute until fragrant, 2-3 minutes

5. In large pan, pour olive oil, let heat through then sear top and bottom of tenderloin for 3 minutes each

6. Once done, place tenderloin on foil, pour herb mixture on top and place 3 pads of the remaining butter on top

7. Wrap tenderloin in the foil and place in oven for 15 min

8. Then unwrap foil and broil on high for 3 min. or until pork reaches internal temp of 140-145f

9. Let rest for at least 5 minutes, then slice and top with remaining juices

10. Serve and enjoy!