herb marinated pork tenderloin

bblackley avatar
By Brian Blackley
from Clarksville, TN

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

  • 1 lg
    lemon juiced
  • 1/4 c
    white balsamic vinegar
  • 1/4 c
    olive oil
  • 1 tsp
    lemon zest
  • 1/4 c
    fresh oregano finely chopped, evenly divided
  • 1/4 c
    fresh thyme finely chopped, evenly divided
  • 2 Tbsp
    fresh basil finely chopped, evenly divided
  • 2 clove
    crushed garlic evenly divided
  • 2 Tbsp
    salt evenly divided
  • 2 tsp
    cayenne pepper flakes evenly divided (optional)

How To Make herb marinated pork tenderloin

  • 1
    Pour liquids into mixing bowl and add lemon zest and one portion of all divided herbs/spices.
  • 2
    Mix well (whisk).
  • 3
    After 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.
  • 4
    Remove 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.
  • In the marinade bag.
    Remember 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.

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