Herbed Pork Tenderloin


This is a no-fail recipe!  It’s a great meal to bring to a friend, but I usually have them cook it in their oven so THEIR house smells amazing.


Herbed Pork Tenderloin
(serves 20 on small sandwich rolls, serves 6 for dinner)

2 pork tenderloins, around 1 pound each
3 T. lemon juice
3 cloves garlic
4 T. dried parsley
4 T. dried chives
2 T. dried oregano
2 T. dried rosemary
1 T. salt
1 T. course black pepper
5 T. olive oil

Preheat oven to 425.  Prepare marinade: In a large ziplock bag combine lemon juice, garlic, and olive oil.  Seal bag and give the garlic cloves a little pound with your hand to crush a bit. Remove pork from packaging and rinse under cold water (pork seems to have a strange scent sometimes and rinsing removes that scent).  Place both pieces of pork in the plastic bag with the marinade, seal top, and place in refrigerator overnight OR on counter for 1/2 hour, flipping the bag over a few times to disburse seasonings. In a large bowl, combine dried herbs, salt, and pepper.  Remove pork from marinade one at a time and drop into herb bowl. Roll meat in the herbs and press until completely coated; repeat with the second piece. Discard marinade bag. Place pork on a large jelly roll pan with low sides and place in the oven for 25 minutes or until the internal temperature of the pork reaches 145.  Allow meat to rest on the pan for 10 minutes (the temperature should increase to 155 during this time, allowing meat to come to medium). After allowing the meat to rest, slice into very thin pieces, about 1/4 inch thick.  Makes a fantastic appetizer on Parker House Rolls with a Horseradish Sauce (1/2 cup mayonnaise, 1/2 cup sour cream, 3 T horseradish, 1 t lemon juice, 1 t salt - whip it up and serve!)

Herbed Pork Tenderloin