Herb Marinated Pork Tenderloin
Herb Marinated Pork Tenderloin
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
  • CuisineAmerican
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
15 minutes 3.10 hour
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
15 minutes 3.10 hour
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
  • CuisineAmerican
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
15 minutes 3.10 hour
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
15 minutes 3.10 hour
This recipe for Herb Marinated Pork Tenderloin comes from celebrity chef, Ina Garten. It’s simple and quick. Although the recipe calls for marinating the pork for three hours or more the preparation and cook time is only 25 minutes.
Ingredients
servings Units:
Instructions
  1. Preheat the oven to 400 F (205 C).
  2. Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
  3. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown.
  4. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices.
  5. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Nutrition Facts

Credits

Recipe by or based on recipe by: Ina Garten
Recipe image by: budgetbytes.com
Recipe video by:

Meals and Shopping List


Units
Servings
No recipes in your menu yet
IngredientAmount


Similar Recipes


Pernil al Horno
Pernil al Horno (Roasted Pork Shoulder) with Lime-Cilantro Adobo
Steamed Pork Buns (Char Siu Bao)
Steamed Pork Buns (Char Siu Bao)
Locro
Locro
Adobo
Adobo
Roasted Pork Loin with Beer Sauce
Roasted Pork Loin with Beer Sauce
Puchero Pork
Puchero (Pork, Beef, and Chicken Soup)