Herb marinated pork tenderloins are a delicious and easy-to-prepare meal that's perfect for any occasion. To prepare this dish, start by mixing together your favorite herbs in a bowl, such as rosemary, and thyme. Then, add in some garlic, olive oil, and salt and pepper to taste.
I bought a beautiful 2 pound pork tenderloin at Hornbacher's today. It was on sale for 2.87 a pound. When we got home I searched Food Network's website and found this recipe to use for it from Ina Garten of course. It was very flavorful and the pork marinated in the fridge for at least 5 hours. I didn't have any fresh herbs to use and use dried instead. I can't wait to start a garden when we move into our house.
Today at this hardware store in town, they had hanging tomato and strawberry plants on sale for 6.00 a piece. I picked up 1 of each. However, I still have to buy the seeds and plant them, but that will have to wait for at least a month or so. 🙁 Then after that Ben and I went and took some more photos around town. We drove on county roads trying to find pictures to take for almost 2 hours. We had a fun little adventure.
Please try out some other recipes for Crock Pot Teriyaki Pork Tenderloin, Really Moist Chocolate Cake, or Thai Quinoa Salad.
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Ingredients Needed
- Lemon, zest grated
Freshly squeezed lemon juice - Is a citrus juice made from squeezing fresh lemons. It is commonly used as a flavoring agent in cooking, baking, and beverages. Bottled lemon juice is also ok to use.
Good olive oil - Look for olive oils that are labeled as extra virgin, cold-pressed, and unfiltered for the highest quality.
Minced garlic (6 cloves) - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
Rosemary is a fragrant and flavorful herb that is a popular ingredient in many recipes. Its leaves are needle-shaped and have a distinct aroma and taste that is often described as piney or woody. - Thyme is a popular herb that is commonly used in cooking. It is native to the Mediterranean region and has been used for culinary and medicinal purposes for thousands of years.
- Dijon mustard is a type of mustard that originated in the city of Dijon, France. It is made using brown or black mustard seeds that have been ground and mixed with vinegar, salt, and sometimes spices such as turmeric or paprika
- Pork tenderloin is tender, flavorful and low in fat, making it a healthy and delicious choice for any meal.
- See the recipe card below for a full list of ingredients and measurements.
How to Make Marinated Pork Tenderloins
Combine the lemon zest, lemon juice, ½ cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade 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 pork tenderloins on all sides until golden brown.
Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in ½-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Other Recipes to Try
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Print Ina Garten's Herb Marinated Pork Tenderloins
- Prep Time: 10 min
- Cook Time: 10-15 min
- Total Time: 35 min
- Yield: 4 1x
Description
Ina Garten's Herb Marinated Pork Tenderloins
Ingredients
1 lemon, zest grated
¾ cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 ½ tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Instructions
Combine the lemon zest, lemon juice, ½ cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade 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 pork tenderloins on all sides until golden brown.
Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in ½-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
- Category: Easy
- Method: Oven
- Cuisine: American
Keywords: Ina Garten's Herb Marinated Pork Tenderloins
Jenna says
Yes they are!
Lynette Cory says
This is the best Pork Tenderloin ever. It was moist ,and the flavor was unbelievable. Ina's recipes are simply the best.
AREEN says
Ina's always spot on, this was absolutely wonderful. I made a wonderful sauce with the drippings from the
saute pan.
★★★★★