1 pound pork tenderloin
3 teaspoons vegetable oil
½ cup chopped fresh herbs (rosemary, basil, thyme, Italian parsley, sage, or any combination of 2 or more)
Heat oven to 425 degrees.
Trim the silver skin and any excess fat from the tenderloin.
Heat the oil in a 10-inch or larger skillet over medium-high. While oil is heating, roll the pork in the chopped mixed herbs, pressing them into the pork with your fingers.
Sear the pork in the hot oil on all three sides, turning equally, about 45 seconds to a minute on each side.
Transfer to a roasting pan and roast 30-40 minutes, or until the internal temperature of the thickest portion reaches 160 degrees.
Remove to a platter and thinly slice. May be served hot or at room temperature.
Serves four (easily doubled or tripled).
Nutrition values per serving: 216 calories, 8 g fat (2 g saturated), 5 g carbohydrates, 3 g fiber, 30 g protein, 83 mg cholesterol, 68 mg sodium.