Buttermilk & Herb Marinated Pork Tenderloin
I had a tenderloin to use up and some buttermilk in the fridge so I I added fresh herbs, garlic, Dijon, and honey to the buttermilk and marinated the pork overnight. I then seared the top of the tenderloin on the stovetop then placed it into the oven to roast. The meat was very flavorful and tender. It paired nicely with the Buttermilk Mashed Potatoes and Roasted Green Beans. We all enjoyed the entire dinner – I love it when that happens.
Combine the buttermilk, Dijon, honey, sage, thyme, oregano, tarragon, sea salt and freshly cracked pepper, to taste, and minced garlic to a large zip lock bag. Mix well.
Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag and add to pan the hot skillet, cook 3 minutes, browning the top before flipping the tenderloin over and placing into the oven, and bake for 20-25 minutes or until meat thermometer registers 145-150 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing. Place the slices on a serve tray then pour the juice from the cutting board over the meat. Serve and enjoy.
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Buttermilk & Herb Marinated Pork Tenderloin
Yield: 4
Prep Time: 4-24 hour marinating time
Cook Time: 30 mins.
Ingredients:
1 cup buttermilk
1 tbsp Dijon mustard
1 tbsp honey
1 tsp fresh Sage, finely chopped
1 tsp fresh thyme leaves
1 tsp fresh oregano leaves, finely chopped
1 tsp fresh tarragon leaves, finely chopped
Sea salt and freshly cracked pepper, to taste
2 cloves of garlic, minced
Directions:
Combine the buttermilk, Dijon, honey, sage, thyme, oregano, tarragon, sea salt and freshly cracked pepper, to taste, and minced garlic to a large zip lock bag. Mix well.
Combine the buttermilk, Dijon, honey, sage, thyme, oregano, tarragon, sea salt and freshly cracked pepper, to taste, and minced garlic to a large zip lock bag. Mix well.
Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag and add to pan the hot skillet, cook 3 minutes, browning the top before flipping the tenderloin over and placing into the oven, and bake for 20-25 minutes or until meat thermometer registers 145-150 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing. Place the slices on a serve tray then pour the juice on the cutting board over the meat. Serve and enjoy.
Recipe and photos by For the Love of Cooking.net
