Moist herb-roasted pork tenderloin. Serve with mushrooms and potatoes and you've got a family pleaser.
This recipe could also be made with chicken breast or tenders or beef tenderloin. It could have been portabella mushrooms for that matter. The marinade was flavorful, so I had to share. It only marinaded for 4 hours, but the pork took on enough of the herby flavor and it cooked quickly and stayed super moist. It's probably the best I've ever cooked.
This recipe serves 3-4 medium eaters. Since they are sold in 2 packs often in the store, you can always marinade the second one a freeze it.
- 1 pork tenderloin, whole (around 1 lb)
- 2 Tbsp Olive Oil
- 1 tsp Sauce Goddess Super Chunk Steakhouse
- 1 Tbsp fresh Basil (chopped fine) dry herbs are ok too
- 1 Tbsp fresh Thyme (chopped fine) dry herbs are ok too
- 1 tsp Dill (I always have the freeze-dried Dill on hand)
- Place everything in a zip top bag. Massage the marinade around on the meat.
- Place in the fridge and let it hangout for 4-6 hours. Longer if you chose beef as your protein, less if you chose portabella and are keeping it veggie.
- Heat your grill on medium. If you don't have a grill or want to cook it inside, just pick a nice heavy pan that will hold the heat well to sear the meat. Cast iron is a nice choice if you have one.
- Here's the important part. Do NOT overcook this. Anything super lean like any "tender" meat needs minimal cooking time, then take if off the fire and let it finish cooking on the cutting board while it rests. Cooking a pork tenderloin over medium heat will only take 5-7 minutes per side.
- If you're cooking on the stove, sear it on both sides (2 minutes max per side), then add a tiny bit of water, broth or booze (white wine or sherry would be nice) and put a lid on for the remaining 5 minutes per side. Then get it off the heat and onto your cutting board.
- Let it rest 5 minutes, then slice into wonderful juicy slices and enjoy with some veggies and a nice salad.