Monday Meal: Herb-Roasted Pork Tenderloin | Buzz Blog

Monday, January 13, 2014

Monday Meal: Herb-Roasted Pork Tenderloin

Posted By on January 13, 2014, 11:48 AM

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For a quick and easy, but elegant meal, pork tenderloin is hard to beat. The tenderloins cook fast and take on the flavor of whatever marinade you use. --- This recipe calls for a marinade of lemon juice, olive oil, fresh herbs, garlic and Dijon mustard. It's packed with flavor. 

I suggest marinating the pork the night before you plan to cook it. Then, the actual cooking time will only be 15 or 20 minutes.  


1/4 cup plus 2 Tbs. olive oil

1/2 cup fresh lemon juice (from 2-3 lemons)

zest from 1 lemon, minced

2 tsp. Dijon mustard

4 garlic cloves, peeled and minced

2 tsp. fresh thyme leaves, minced

1 Tbs. fresh rosemary leaves, minced

1 pork tenderloin, 1 to 1 1/2 lbs., trimmed of any fat and silver skin 

Kosher salt

Freshly cracked black pepper

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Make a marinade for the pork by combining 1/4 cup olive oil, the lemon juice, lemon zest, mustard, garlic and herbs in a small bowl. Whisk to mix well. 

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Place the pork tenderloin into a Zip-loc plastic bag and pour the marinate over the top. Seal the bag. 

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Allow the pork to marinate in the refrigerator overnight or for a minimum of 3 hours.

When you're ready to cook, preheat the oven to 400 F.

Take the tenderloin out of the freezer bag and place it on a plate or platter. Discard the marinade. 

Generously sprinkle the tenderloin with salt and pepper.

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In a large ovenproof pan, heat the remaining 2 Tbs. of olive oil over medium-high heat.

Saute the tenderloin to sear the meat on all sides, until nicely browned.

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Place the ovenproof pan with the tenderloin into the preheated oven and roast, 10 to 15 minutes, until the temperature at the thickest part of the pork registers 140 F.

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Transfer the pork to a cutting board and cover with aluminum foil. Allow the pork to rest for 10 minutes.  

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Season with additional salt and pepper, to taste. Slice the tenderloin into medallions, and serve with any remaining pan juices or those from the cutting board.

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I found that the pork tenderloin paired quite nicely with Sofia Rose from Coppola Winery.  

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Photos by Ted Scheffler

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