Pork Tenderloin

 You will love this recipe!  It is easy but when you serve it your family will think you worked really hard.  Have fun!  Did anyone grill steak or chicken this weekend?   If you did, let me know and I'll send out a bonus stir-fry recipe this afternoon that will make great use of your leftovers!!

2-3 Fresh pork tenderloin *

*these are generally 1-2 pounds each and very lean

If you use a larger pork loin for this recipe, cut it in half lengthwise to reduce cooking time and to allow the marinade to work well.

In a mixing bowl, whisk together the following marinade:*

*These amounts are approximate.  Double the amounts or alter according to taste based on number of pork tenderloins being marinated.

½ cup extra virgin olive oil

½ cup balsamic vinegar

2 teaspoons salt

2 teaspoons black pepper

Fresh Rosemary to taste

Fresh Thyme to taste

Fresh Mint to taste

Roll each pork tenderloin in the marinade, making sure all surfaces of the meat have been coated.  Place the tenderloins in a gallon-size Ziploc bag.  Pour any remaining marinade from the mixing bowl into the bag on top of the meat.  Close the Ziploc bag and squeeze out as much air as possible.  Place Ziploc bag on a flat plate (in case of leaks) and put in the refrigerator for up to 2 days.   If you don’t want to wait this long, at least put the pork tenderloins into the marinade in the morning and then cook for supper—this will allow the marinade to work for a few hours.  For maximum flavor and tenderness, 24-48 hours is best.

Cooking instructions:

Preheat oven to 400 degrees

Remove tenderloins from Ziploc bag

Generously wrap each pork tenderloin in heavy duty aluminum foil, making sure the folded down opening is on the top.

Place wrapped tenderloin(s) onto a heavy cookie sheet (with sides) or on a roasting pan which has been sprayed with PAM or has been covered with foil (in case of leaks).

Bake for approximately 40- 45 minutes or until internal temperature reaches 150-160 degrees. If you don’t have a meat thermometer, check for doneness after about 30 minutes by cutting into the thickest part of the meat.  If the juices are clear, you can taste a bit to see if it is tender and done.  If you’re not sure, return it to the oven for a bit but don’t overcook.  Cooking time varies greatly based on the thickness of each tenderloin.

When meat is done, take out of oven, loosen the aluminum foil and let rest for 10 minutes before slicing.  Slice each tenderloin against the grain into medallions.

Note:  Buy pork tenderloins when they are on sale and freeze them for up to 3 months.  Then you will have them on hand when you want to cook them.

Also, you will want leftovers from this recipe!  Pork tenderloin is excellent to add to fried rice, to stir-fried vegetables or to make pulled pork barbeque sandwiches.