Best 4 Herb Marinated Pork Tenderloin Recipes
**Herb Marinated Pork Tenderloin: A Succulent and Flavorful Dish**
Indulge in the delectable flavors of herb-marinated pork tenderloin, a culinary masterpiece that tantalizes the taste buds with its tender texture and aromatic herbs. This succulent dish is not only easy to prepare but also versatile, offering a variety of recipes to suit every palate. Whether you prefer a classic marinade or a more adventurous blend of herbs and spices, this article presents a collection of recipes that will guide you in creating a mouthwatering pork tenderloin that will be the star of your next meal. From a simple and elegant herb-marinated pork tenderloin to more elaborate variations featuring garlic, lemon, or honey, these recipes provide a range of options to satisfy your culinary desires. Get ready to embark on a flavorful journey as we explore the secrets of creating the perfect herb-marinated pork tenderloin.
HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
HERB-MARINATED TENDERLOIN
Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive, though, so only cook this once in a while.
Provided by Sam Baderdeen
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 4h28m
Yield 2
Number Of Ingredients 5
Steps:
- Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
- Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
- Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 1.1 g, Cholesterol 88.5 mg, Fat 8.9 g, Fiber 0.2 g, Protein 32.2 g, SaturatedFat 3.4 g, Sodium 144 mg
EASY MARINATED PORK TENDERLOIN
Make this easy marinade from ingredients you have around the house.
Provided by Lori
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h55m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
- Preheat an oven to 350 degrees F (175 degrees C).
- Transfer the pork loin to a baking dish; pour marinade over the pork.
- Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 485.4 calories, Carbohydrate 9 g, Cholesterol 168.7 mg, Fat 24.7 g, Fiber 0.6 g, Protein 55.5 g, SaturatedFat 6.6 g, Sodium 1491.8 mg, Sugar 5.3 g
HERB MARINATED PORK TENDERLOIN
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons kosher salt in a sturdy 1-gallon ziploc bag. Add the pork tenderloins and turn to coat in the marinade. Squeeze out excess air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight. Preheat the over to 400 degrees. Remove the tenderloins from the bag and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat; sear the tenderloins on all side until golden brown. Place the saute pan in the oven and roast for 10-15 minutes or until the internal temperature is 137 degrees at the thickest part of the tenderloin. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice diagonally into 1/2 inch thick pieces.
Tips:
- Use a sharp knife to slice the pork tenderloin against the grain. This will help make it more tender.
- Don't marinate the pork tenderloin for more than 24 hours. Over-marinating can make the pork tough.
- Cook the pork tenderloin over medium-high heat until it reaches an internal temperature of 145 degrees Fahrenheit. This will help keep it juicy and tender.
- Let the pork tenderloin rest for 10 minutes before slicing and serving. This will help the juices redistribute and make the meat even more tender.
- Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Herb-marinated pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to enjoy the flavors of fresh herbs and spices, and it is sure to be a hit with your family and friends. So next time you are looking for a flavorful and impressive dish, give herb-marinated pork tenderloin a try.
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