Apr 15, 2013

Pork Tenderloin & Herb Marinade

Well, I wasn't really thinking there would be anything spectacular about this so I didn't take any preparation pictures, but after eating it last night I had to share.

Pork tenderloin can be a tricky thing to make.  It either comes out undercooked or tough and overcooked.  Not good, my friends.

Here's a quick herb marinade I whipped up which left the tenderloin moist, juicy, and flavorful!

(Feel free to substitute dried herbs for fresh, just halve the amount)


  • 1 cup lemon juice (fresh if possible)
  • 1 tbsp olive oil
  • 3 cloves garlic (I used 4, but we're crazy about garlic.)
  • 1 tbsp minced fresh rosemary leaves
  • 1.5 tsp chopped fresh thyme leaves 
  • salt and pepper to taste
Combine all ingredients, whisk and pour in a gallon ziploc bag.  Marinate pork for at least 6-8 hours.
(Overnight is preferable, but I let it sit for only 8 hours and it was still delicious)

In a medium skillet, heat 1 tbsp olive oil on medium high, then brown all sides of the tenderloin.

Remove to a roasting pan and cook on 350 degrees until internal temperature of pork is about 135-140 degrees (roughly 30 minutes) turning the tenderloin over once halfway through cooking time.

Remove pan from oven and place pork on a cutting board.  Cover with foil until it reaches an internal temp of 145-150 degrees, slice and serve.  Pork might be a little pink in the center, but is perfectly safe to eat.

Made with these scalloped potatoes.  

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