3/4 tablespoon salt (trust me and use Morton’s iodized!)
1 garlic clove
Prepare salt rub by combining herbs and salt in a bowl. Set aside.
Rub garlic clove all over the tenderloin. Next rub salt mixture onto the piece of meat.
Cook at 350 degrees until internal temperature on the tenderloin is 145 for the juiciest cuts. If you’d like it more well done wait for it to hit 160 internal. It’ll be 20-25 minutes per pound. Let rest 5-10 minutes before cutting.