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)
Ingredients
- 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.
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.
