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.
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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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