One-Pan Herbed Pork Tenderloin with Roasted Apples


  • 6 cloves garlic, minced

  • Two 1½-pound pork tenderloins

  • 1 tablespoon chopped fresh thyme

  • 1 tablespoon chopped fresh rosemary

  • 1 lemon, zested and juiced

  • 1/2 cup olive oil, divided

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 4 gala apples, cut into 1-inch wedges


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