Tuscan Pork Tenderloin
From keni 11 years ago
- ~30 min+marinade to make
- Serves 6
Marinated overnight with herbs and citrus, then lightly coated with a paste of similar ingredients and grilled, this quick and easy tenderloin is beautiful and full of flavor! You can also broil or roast this. As always, it's important to not over cook pork. Read more Pork is safe to eat at 145, we cook it til no more than 150 and let it rest a few minutes. I served this with Orzotto Milanese. See less
Ingredients
- 2 pork tenderloins shopping list
- 2T honey shopping list
- juice from 1 lemon shopping list
- 2T olive oil shopping list
- 10 cloves garlic, divided shopping list
- 1/2-1t pepper flakes shopping list
- about 8-10 sprigs fresh thyme, divided shopping list
- about 2 sprigs fresh rosemary, divided shopping list
- about 8-10 sprigs fresh sage, divided shopping list
- 1 stick butter shopping list
- 1/4 cup freshly grated parmesan cheese shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- Place tenderloins in large zipper bag.
- Add the honey, lemon juice, olive oil, 4 cloves garlic, pepper flakes, 3 sprigs thyme, 2 sprig rosemary, 3 sprigs sage(rub the leaves first :) and a lil salt and pepper.
- Toss together to coat and refrigerate for at least a few hours, or overnight.
- Let meat rest outside of fridge for about 20 minutes prior to cooking, for best results.
- In blender or food processor, process together remaining garlic, and leaves from all the herbs.
- Add the butter a lil more black pepper and Parmesan cheese and continue to process to form a paste
- Remove tenderloins from bag and pat dry.
- Press the paste over the tops and sides of the tenderloins. Don't worry about full coverage, there won't be enough, and that's okay!
- Grill (or broil or roast in the oven) over medium high heat until internal temp is 145-150.
- Lightly tent with foil and let rest about 5 minutes, then slice into medallions to serve.
- **Please note, I'm not a rosemary fan. I like only a lil of the flavor and for me, it over powers easily. But, I know that's a personal thing, so, please feel free to mess around with the herbs a bit, if you'd like, and use more rosemary and less thyme, for instance. Whatever floats your boat!
The Rating
Reviewed by 1 people-
This is a great butter/herb coating for a tenderloin! How creative! I cooked this in the oven, and did only one for approx. 30-35 minutes. It turned out so good! Added more in the IMI for Keni Day 2015 ----------> more
mommyluvs2cook
in Santa Fe loved it
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" It was excellent "