Juicy Pork Tenderloin Recipe
User Reviews
5
Juicy Pork Tenderloin Recipe
Description
The Juicy Pork Tenderloin Recipe starts by whisking together olive oil, minced garlic, dried thyme, rosemary, kosher salt, and black pepper to create a herbaceous marinade. The pork tenderloins are coated in this mixture and marinated for at least 30 minutes or preferably overnight to allow the flavors to penetrate the meat deeply. Cooking begins with searing the tenderloins in a hot pan with olive oil and butter to develop a rich, golden crust that seals in juices.
After searing, the pork is transferred to an oven set at 350°F and roasted until it reaches an internal temperature of 140°F, allowing for medium doneness when rested. Resting the meat for 4 to 5 minutes distributes juices evenly. This method results in tender, juicy pork with balanced herb and garlic notes. The recipe suggests serving with gremolata for fresh brightness.
Leftover pork can be stored refrigerated for up to four days or frozen for two months. Reheating should be done gently, either in an oven at 350°F or microwave, with care to avoid overcooking which can dry the meat. Maintaining moderate heat while cooking is advisable to prevent the herbs and spices from burning and prolong tenderness.
Ingredients
- ¼ cup olive oil 2 tablespoons
- 3 garlic finely minced
- 2 teaspoons thyme dry
- 2 teaspoons rosemary dried
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 pork tenderloin about 1 pound each
- 2 tablespoons butter unsalted
Instructions
- Whisk together the oil, garlic, thyme, rosemary, salt, and pepper in a medium size bowl until combined.
- Next, add the marinade to plastic bag along with two pork tenderloins and mix until combined.
- Marinate at least 30 minutes, but it is best if it’s over night for maximum flavor.
- Add the remaining 2 tablespoons of olive oil to a large frying pan or rondeau over high heat until it begins to smoke, and then add in the pork tenderloins.
- Immediately turn the heat down to medium high, add in the unsalted butter, and cook for roughly 2 to 3 minutes per side or until golden brown on all sides. See chef notes.
- Transfer the pan to the oven and cook for roughly 6-10 minutes at 350° or until it reaches 140° internally.
- Remove the tenderloins and let them rest on a plate or cutting board for 4 to 5 minutes before slicing. Try serving it up with my gremolata.
Notes
- Marinate the pork overnight for the best infused flavor.
- Rest the cooked pork tenderloin for 4-5 minutes before slicing to retain juices.
- Store cooked pork covered in the refrigerator for up to 4 days or freeze for up to 2 months; thaw in refrigerator before reheating.
- Reheat gently in a pan or oven at 350°F to avoid overcooking and drying out the meat.
- Lower the heat if herbs begin to burn during searing to prevent bitterness and maintain tenderness.
- The pork is best served medium at 140°F internal temperature after resting due to carry-over cooking.
- This pork pairs well with gremolata or your choice of fresh accompaniments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 1g | 0% |
| Protein | 59g | 118% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 199mg | 66% |
| Sodium | 1312mg | 55% |
| Potassium | 1138mg | 24% |
| Fiber | 0.3g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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