Cooking pork tenderloin is tricky because it just takes one minute to overcook. Thus, it’s important to sear the meat before baking to retain the juice inside. Once served, the meat should still be slightly pink in the thickest part. This herb-marinaded tenderloin goes great with apple and onion marmalade.
Herb-marinaded pork tenderloin
(adapted from Food Network)
This recipe can serve 6 adults.
2.5lb-3lb pork tenderloins
Zest and juice of 1 lime
4 garlic cloves, minced
1 tbs chopped rosemary leaves (preferably fresh)
1 tbs chopped thyme (preferably fresh, but dried herb is okay too)
1 tsp sea salt
2 tsp Dijon mustard
4 tbs olive oil
- Combine all ingredients above in a bowl, then pour in a 1-gallon zip bag.
- Add the pork tenderloins. Marinade at least 3 hours, preferably over night.
- Preheat the oven to 400F.
- Take the tenderloins out and discard the marinade.
- Sprinkle the tenderloins with salt and pepper.
- Heat some olive oil in a oven-proof pan, and sear the tenderloins on all sides until golden brown.
- Place the pan in the oven, and bake for about 15 minutes (the meat registers at 137F at the thickest part).
- Cover the pan with aluminum foil for 10 minutes before carving.
- Serve warm.