Marinaded Pork Tenderloin with Herb Sauce

My pork tenderloin and herb sauce uses my previous herb sauce recipe, but with a deliciously marinaded pork tenderloin.  This recipe is great for a family meal or a crowd.  The marinade and herb sauce have fresh flavors and are easy to make. This versatile sauce goes great with chicken, fish or even over eggs.  I love this recipe with a Sauvignon Blanc, Viognier or a light red wine like a Pinot Noir.  Cheers!

Serves 6 

Pork Tenderloin 

2 pork tenderloins that are 1 - 1/14 lb. each

marinade:

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

4 cloves of garlic minced

1 tsp. Dijon mustard

1 tsp. salt

1/4 tsp. pepper.


Herb Sauce:

1 cup fresh parsley

1/2 cup fresh cilantro

1/4 cup fresh chives

1/4 fresh tarragon leaves

3 green onions

3 cloves of garlic

1/4 tsp. each of salt and pepper

1/4 cup red wine vinegar

2/3 cup extra virgin olive oil


Marinade:

Whisk marinade ingredients in a bowl to combine.  Put both pork tenderloins into a gallon zip lock bag and pour marinade over the pork.  Let the pork marinate in the refrigerator for 2-4 hours.

Preheat oven to 350 degrees.

After the pork is done marinating, place a dutch oven or oven safe pan on the stove with 2 Tbs. of extra virgin olive oil on high heat.

Pat dry the pork tenderloins with a paper towel.  

Once the pan is hot, sear both tenderloins on all sides until brown.  About 6 minutes.

Put the pan with the tenderloins into the oven for 20-25 minutes or until the pork internal temperature is 145 degrees. Take pork loins out of the pan and place on a cutting board.  Cover with foil and let the meat rest for 10 minutes before slicing.

Sauce:

Put parsley through vinegar into a food processor of blender. Pulse several times.  Put processor or blender on so it is running and slowly stream in extra virgin olive oil through the top to combine. Taste for seasoning and add more salt if necessary.





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