Buttermilk & Herb Marinated Pork Tenderloin

Name: Buttermilk & Herb Marinated Pork Tenderloin
Prep time: 10 min
Cook time: 30 min
Total time: 3 h 40 min
Yield: 4 +
Ingredients: 1 cup buttermilk; 1 tbsp Dijon mustard; 1 tbsp honey; 1 tsp fresh sage; 1 tsp fresh thyme leaves; 1 tsp fresh oregano leaves; 1 tsp fresh tarragon leaves; Sea Salt and Freshly Cracked Pepper; 2 cloves of garlic

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 40 mins
Servings
4 +
Course
Main Course
Cuisine
American

Buttermilk & Herb Marinated Pork Tenderloin

Kian Meyer

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Ingredients

Servings

1 cup buttermilk
1 tbsp Dijon mustard
1 tbsp honey
1 tsp fresh sage finely chopped
1 tsp fresh thyme leaves
1 tsp fresh oregano leaves finely chopped
1 tsp fresh tarragon leaves finely chopped
Sea Salt and Freshly Cracked Pepper to taste
2 cloves of garlic minced

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Instructions

Combine the buttermilk, Dijon, honey, sage, thyme, oregano, tarragon, sea salt, and freshly cracked pepper, to taste, and minced garlic in a large zip lock bag. Mix well, add the pork tenderloin, and seal. Put in the refrigerator to marinate for at least 4 hours, preferably overnight.
Preheat the oven to 425 degrees.
Heat a large ovenproof skillet coated with cooking spray over medium-high heat.
Remove pork from the bag and add to the hot skillet, cook for 3 minutes, browning the top before flipping the tenderloin over and placing it into the oven, and bake for 20-25 minutes or until meat thermometer registers 145-150 degrees (medium) or until the desired degree of doneness.
Let stand for 5 minutes before slicing.
Place the slices on a serving tray, then pour the juice on the cutting board over the meat. Serve and enjoy.