Herb Marinated Roasted Pork Tenderloin

No grill, no skills, no problem.

I don’t know if you’re like me, but I don’t do much grilling – that’s John’s deal. I LOVE grilled food, but for some reason grills intimidate me a little. It’s not so much the cooking aspect that messes with me, it’s the getting-them-started part I don’t like. They just seem really easy to blow up, and I don’t want to be the one responsible if they do.  I know that sounds absurd, but oh well.  I’m sticking to my decision because I don’t mind a man that knows how to use a grill.

Anyway, back to my point.  If you are a grill-hater like me {or you don’t have lots of experience cooking big hunks of meat but you still want to impress those you love}, you’ll appreciate this easy herb-marinated pork tenderloin we had for dinner tonight!

Herb-Marinated Roasted Pork Tenderloinadapted from Ina Garten’s Herb-Marinated Pork Tenderloins

And only “adapted” because we were out of lemon juice and I like red pepper flakes.

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Servings: 4-5

Total Time: 3 hrs and 35 minutes

  • Prep: 10 minutes
  • Inactive: 3 hours {marinating} and 10 minutes {resting}
  • Cook: 15 minutes

Ingredients

  • 1 lemon, zest grated plus juice
  • 3/4 cup apple cider vinegar (or lemon juice if you have any – we were all out)
  • Good olive oil (1/2 cup for marinade plus 3 tablespoons for sautéing later)
  • 2 tablespoons minced garlic (6 cloves)
  • 1 1/2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 tablespoon chopped fresh oregano leaves
  • 2 teaspoons Dijon mustard
  • 2 teaspoons red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 2 pork tenderloins (about 1 pound each)

Directions

Combine the lemon zest, apple cider vinegar, 1/2 cup olive oil, garlic, rosemary, thyme, oregano, mustard, red pepper flakes, 2 teaspoons salt, and a bit of freshly ground pepper in one of those nice and thick resealable plastic bags {we like Ziploc}.

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Add the pork tenderloins and coat entirely with marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours.  It’s best if you can marinate it overnight, but if you don’t even have 3 hours before dinner {like us}, just leave it on the kitchen counter for about 30 – 45 minutes.  It has to get to room temperature before cooking anyway…

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Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with more 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.

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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 to your liking {usually 1 – 1 1/2 inch thick slices}.  Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.  Yummmmm.

We served the pork with steamed asparagus

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and blue cheese mashed potatoes {we had leftover mashed potatoes from last weekend, so I added blue cheese – plus a few additional ingredients – and put them in the oven to reheat/melt the flavors together}.

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We enjoyed our meals

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with a side of beautiful Lake Bowen.

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I can deal with sunsets like that.  But not late night thunderstorms like the one cramping my style right now. The loud booms have me up watching the local evening news – which is actually pretty entertaining at the moment so I’m peacing out.  Nighty night!

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