roasted pork tenderloin with lemon-herb marinade

★★★★★ 1
a recipe by
Gretchen ***
Columbia, TN

This pork roast is tender, juicy, and full of flavor. If you don't have fresh sage, substitute 1 tsp. dried.

★★★★★ 1
serves 4
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For roasted pork tenderloin with lemon-herb marinade

  • 1
    1 1/4 lb pork tenderloin
  • 2 Tbsp
    olive oil, extra virgin
  • 1/4 c
    lemon juice
  • 2 tsp
    lemon zest, grated
  • 2
    garlic cloves, minced
  • 1 Tbsp
    fresh sage, chopped (5 or 6 leaves)
  • 1/4 tsp
    poultry seasoning
  • 1/4 tsp
    onion powder
  • 1/2 tsp
  • freshly ground black pepper
  • 1 c
    low sodium chicken stock

How To Make roasted pork tenderloin with lemon-herb marinade

  • 1
    Rinse pork tenderloin and pat dry. Using a small sharp knife, cut away sinew ( this is also called silver skin) from pork. If left on, this will shrink the meat and make it tough.
  • 2
    In a large Ziploc bag, combine olive oil, lemon juice, zest, garlic, sage, poultry seasoning, onion powder, and salt. Add tenderloin to bag and coat with the marinade. Squeeze out all the air and seal. Marinate in the refrigerator 2 to 4 hours.
  • 3
    Remove tenderloin from bag and discard marinade. Blot with paper towel. Sprinkle salt and pepper all over.
  • 4
    Preheat oven to 400 degrees. Heat 2 tablespoons oil in a large oven-proof sauté pan over medium-high heat. Brown tenderloin in oil on all four sides. Place in the oven and roast for 20 minutes, or until internal temp is 145 degrees. Transfer to serving plate, cover loosely with foil, and let rest for 10 minutes.
  • 5
    While meat is resting, make a pan sauce. Discard oil from pan, reserving 1 tablespoon. Heat pan over medium high heat. Add 1 cup low sodium chicken stock. Bring to a boil, stirring with a wire whisk to loosen up all the brown bits from the bottom of the pan.Reduce heat to medium. Combine 1 teaspoon cornstarch with 1 teaspoon cold water. Whisk cornstarch mixture into sauce and cook until thickened. Spoon sauce over sliced pork roast.