Italian Seasoned Roasted Pork Tenderloin with Fresh Basil Chimichurri

 Featuring Our Italian Seasoned Celtic Sea Salt

🧂 Ingredients:

For the Pork Tenderloin:

  • 1 pork tenderloin
  • Washam Farms Italian Seasoned Celtic Sea Salt (to taste)
  • Avocado oil or olive oil (for spraying or drizzling)
  • Cooking spray (optional)

For the Basil Chimichurri:

  • 1 bunch fresh basil, roughly chopped
  • 1–2 garlic cloves, finely chopped
  • 1 tsp crushed red pepper flakes (adjust to taste)
  • A couple splashes of red wine vinegar or seasoned rice wine vinegar
  • ¼ cup avocado oil or olive oil
  • Celtic sea salt or table salt, to taste
  • Freshly ground black pepper, to taste

👨🍳 Instructions:

1. Roast the Pork Tenderloin

  • Preheat oven to 350°F (175°C).
  • Lightly oil or spray a 13" x 9" baking dish.
  • Pat pork tenderloin dry and generously season all over with Washam Farms Italian Seasoned Celtic Sea Salt.
  • Spray or brush the pork lightly with avocado oil (or olive oil).
  • Place in the prepared pan and bake for about 20 minutes, or until the internal temperature reaches 145°F (63°C).
  • Remove from oven and let rest for 5–10 minutes.

2. Make the Basil Chimichurri (while pork bakes)

  • In a bowl, combine the chopped basil and garlic.
  • Add crushed red pepper flakes, vinegar, and oil.
  • Stir to combine.
  • Season with salt and black pepper to taste. Let sit to blend flavors.

3. Serve

  • Slice pork into ¾-inch medallions.
  • Plate and spoon basil chimichurri over the top.
  • Serve warm.

🍽️ Serving Suggestions:

  • Roasted potatoes or polenta
  • Grilled zucchini or asparagus
  • Crusty Italian bread to soak up extra chimichurri

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🇮🇹 Taste the Essence of Italy in Every Sprinkle!
Our Italian Seasoned Celtic Sea Salt combines mineral-rich sea salt with classic Italian herbs—perfect for pasta, pizza, roasted vegetables, and more.

🌿 Handcrafted in small batches at Washam Farms for authentic, aromatic flavor.

👉 Click here to shop and add a touch of Tuscany to your table!

About the Chef

Hi there! I’m Sheila Washam — passionate cook, devoted wife, proud mom of four, and grandma to four precious grandbabies. I’m the second of five siblings, and from an early age, I found my happy place in the kitchen. For nearly 30 years, I’ve poured my heart into cooking for family, friends, church events, and anyone who needs a little comfort food in their life.

I love gardening, raising chickens, canning, and all things homesteading. You’ll often find me snapping photos of whatever’s bubbling on the stove or coming fresh out of the oven — and yes, I’m unapologetically that person who shares food pics on Facebook and Instagram.

In 2009, I studied Culinary Arts at the Art Institute of Nashville. While I loved every second of learning and experimenting, I realized that the intense hours of a professional chef didn’t align with raising a family. Instead, I took those skills and let them bloom at home — creating new dishes, testing bold flavor combinations, and feeding both bellies and souls.

Over the years, I’ve catered events (just for fun!), gifted homemade meals, and organized church dinners. Cooking isn’t just a skill for me — it’s how I connect, give, and celebrate life. I’m currently writing a cookbook filled with recipes and stories from my kitchen, and while many have urged me to open a restaurant, I haven’t taken that leap just yet. Never say never, though — they’re still trying!

My husband, Jason, is my partner in life and in the kitchen. We love experimenting together, especially drawing inspiration from our travels and the incredible flavors we’ve discovered around the world. He’s also the genius behind our soon-to-be-released Grilling Glazes — and we can’t wait to share them with you.

Whether you're here for recipes, homesteading tips, or just to follow the food journey — welcome to my kitchen. Let’s cook something delicious together!