herb marinated pork tenderloin
I gathered herbs from my garden and made this. I've done herb-crusted tenderloin before, but my family doesn't care for it (no idea why!), but the flavors were calling to me. They loved this marinade. I'd note a few possibilities. Option: slice into medallions (1.25" thick) for more marinade flavor. Whole or sliced, these are my favorite prep methods. Remove from heat when internal temp hits 143-145 degrees F: - Grilled - my favorite. Perfection. - Pan seared. - Oven roasted at 375 until it hits 143 internally. Always let your meat rest to keep it juicy. No garden? half amounts of dried herbs.
method
Grill
Ingredients For herb marinated pork tenderloin
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1 lglemon juiced
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1/4 cwhite balsamic vinegar
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1/4 colive oil
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1 tsplemon zest
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1/4 cfresh oregano finely chopped, evenly divided
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1/4 cfresh thyme finely chopped, evenly divided
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2 Tbspfresh basil finely chopped, evenly divided
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2 clovecrushed garlic evenly divided
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2 Tbspsalt evenly divided
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2 tspcayenne pepper flakes evenly divided (optional)
How To Make herb marinated pork tenderloin
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1Pour liquids into mixing bowl and add lemon zest and one portion of all divided herbs/spices.
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2Mix well (whisk).
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3After trimming silver skin from tenderloin, deposit it into a 1 gal. sealed bag and pour marinade over it. Refrigerate for 2 or more hours to overnight.
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4Remove meat from refrigerator about 1-2 hours prior to cooking and let it rest at room temperature. Remove from marinade and pat dry. Prepare using your favorite method. Mine are (in order): 1) Grilled - Amazing. I prefer to grill whole tenderloins, but if you use sliced medallions in your marinade you will get more marinade flavor. 2) Reverse sear - Bake in oven at 250 degrees until your internal temperature is about 140 degrees. Finish in a flaming hot skillet with a tiny bit of oil or butter for a minute or so on each side to promote a good sear. 3) Sous vide. Same as above reverse sear, but toss it in a sous vide bag and let it rip at 142 degrees with your sous vide circulator for 1-2 hours and then finish the sear on the stove or grill. 4) Bake/Roast it - The always reliable backup plan. Works great. You can also finish it under the broiler if you like a little crust.
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5Remember those evenly divided herbs set aside above? Mix what's left into a blend and sprinkle some of that goodness over finished pork for plating and flavor. This recipe is GREAT with grilled lemon slices, wild grain rice and roasted summer vegetables. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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