Pork Tenderloin with Herbs and Creamy Yogurt Pasta Salad

Instructions

1. 1

   In a bowl, combine 1 tbsp (15 ml) of the oil with the remaining ingredients, except for the meat. Season with pepper. Place the meat in a large dish or sealable bag and coat with the marinade. Cover the dish or seal the bag. Refrigerate for 8 hours or overnight.

2. 2

   With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.

3. 3

   In a non-stick skillet over medium-high heat, brown the meat on all sides in the remaining oil, about 8 minutes. Place on the baking sheet. Bake for 12 minutes or until a thermometer inserted in the meat reads 135°F (57°C) – the meat will be pink at the centre. Set aside on a plate and let rest for 5 minutes.