Pork Tenderloin: Herb Marinated
Shared with me by: Flo C (former neighbor)
Ryan and Ben's favorite
Goes great with my Perogi Potato Casserole
Ingredients
- 2 Pork Tenderloins 1-1/2 lb. each; or 1 Pork Loin Roast - See Note below
- 3/4 to 1 c. extra light virgin olive oil
- 2 Tbls. fresh lemon juice
- 2 Tbls. dried oregano
- 2 Tbls. dried rosemary
- 2 Tbls. dried thyme
- 2 Tbls. dried parsley
- 1 t. salt
- 2 t. pressed garlic
- 1 t. freshly ground black pepper
- 1 t. cayenne pepper
- 1 Tbls. dried beef bouillon
Instructions
Rinse tenderloin (or roast) in cold water and pat dry.
In a glass baking dish, combine marinade ingredients and rub onto pork. Refrigerate overnight, and turn occasionally. Remove from refrigerator 30 minutes before grilling or baking.
To bake: Bake at 350 degrees for about 45-55 minutes, or until meat thermometer reaches 150 degrees. Brush occasionally with juices. Remove from oven, and tent with foil for about 5 minutes (pork will continue to cook). Then slice into medallions and serve.
To grill: Place tenderloin in a foil pan with marinade, and grill (indirect heat) until meat thermometer reaches 150 degrees. Brush occasionally with juices. Pork tenderloin takes about 30-45 minutes on the grill. When done, remove from grill, and tent with foil for about 5 minutes (pork will continue to cook). Then slice into medallions and serve.
NOTE: If only making 1 Pork Tenderloin, cut marinade ingredients by half and only use 1/3 to 1/2 cup olive oil.