Monday, March 2, 2020

MONDAY RECIPE POST - BAKED GARLIC BUTTER PORK TENDERLOIN

I was away from my computer for the last few days, so have been late visiting you all. I am looking forward to catching up this week.  I hope you have all had a great weekend. 

Today's recipe was our Sunday Dinner and I found it at this website called the Sweet C's, hosted by Courtney.  We bought the pork first and then I looked for a recipe online that we both liked the look of.  

In other recipes Courtney suggests marinating pork to not only help soften the pork tenderloin, but also to keep it from drying out.  She uses a bottle of Italian Dressing or a cup of olive oil with some lemon juice, salt and pepper, for an easy, overnight pork tenderloin marinade.  With the butter in this recipe and wrapping the pork in foil, it makes its own gravy and stays moist, but she also said that the extra flavor if marinated is a nice addition.



You can also look for pre-seasoned pork tenderloins at the store, which are often sold already marinated.

Searing beforehand helps to seal in the juices. 



If you want to visit Courtney's blog and this particular recipe, there are lots of other good tips and many great recipes.  



Baked Garlic Butter Pork Tenderloin
8 servings


2 tablespoons extra virgin olive oil
1 tablespoon sea salt and fresh cracked pepper
2 lbs. pork tenderloin (optional to pre-marinate pork before cooking for foolproof never-dry tenderloin, using a bottle of Italian Dressing or 1 cup olive oil, with a little lemon juice, salt and pepper to taste) 
4 ozs. butter, sliced into 4 to 6 pats 
2 tablespoons chopped garlic 
1 teaspoon dried basil 
1 teaspoon dried oregano 
1 teaspoon dried thyme 
1 teaspoon dried parsley 
1/2 teaspoon dried sage 
(or instead of all the above herbs, you can use 
1 tablespoon of Italian Herb Seasoning Blend)



Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil.

In a small bowl combine garlic, basil, oregano, thyme, parsley and sage (or the 1 tablespoon of Italian Seasoning blend if not using the previous herbs).  Set aside.

Generously season tenderloin with salt and pepper.

In a large pan heat oil until hot.

Add tenderloin to pan and cook on all sides until a dark, golden brown.

Transfer the tenderloin to the baking sheet.  Generously coat it with the herb mix.

Place pats of butter on top of the tenderloin and wrap in foil.

Bake for 25 minutes, or until pork thermometer reaches 150 degrees F. after being placed in the widest part of the tenderloin.  

When done transfer to a cutting board and let rest for at least five minutes to lock in the juices.

Slice against the grain and serve immediately.

To store leftovers place in an airtight container and keep in the refrigerator for up to three days.  You can also freeze by wrapping tightly in aluminum foil, or plastic wrap, or a plastic freezer bag, for up to three months.  To reheat let thaw naturally in the refrigerator overnight, and bake at 350 degrees F., wrapped in foil, until heated through and ready to serve



8 servings
449 calories per serving

This was delicious and very flavorful.  There were leftovers and made a great snack served cold.  Neither of us could think of anything we would want to change about this dish.

Our new favorite condiment (in the photo above) is Sweet Chili Sauce.  The bottle we bought wasn't as hot as the last one.  We found it at our local supermarket.

We roasted a sheet pan of vegetables with a little olive oil, salt and pepper, in a 400 degree F. oven for 45 minutes, checking on them half way through to make sure they weren't browning too much.  You might want to cook them in less time.  We like our veggies more softened than a lot of people we know.  This time we used potatoes, carrots and zucchini.





  





26 comments:

  1. Feeling hungry after reading this, Denise. I wish I had the energy to try it for myself.

    ReplyDelete
    Replies
    1. I wish I could invite you to dinner Valerie :)

      Delete
  2. Replies
    1. Obrigado, foi um prato muito bom gosto. Um abraço e uma boa semana para você também :)

      Delete
  3. Wygląda na bardzo smaczne danie. Miłego tygodnia:)

    ReplyDelete
    Replies
    1. Dziękuję Ci! Byłem bardzo zadowolony ze smaku tego posiłku. Dobry ty też tydzień :)

      Delete
  4. Delicious, thanks for this recipe.

    ReplyDelete
  5. Hello, the pork and roasted veggies look delicious. Thanks for sharing the recipe Denise. Enjoy your day, wishing you a happy new week!

    ReplyDelete
    Replies
    1. Thank you Eileen, you are very welcome :) You enjoy your day and week also :)

      Delete
  6. we love pork tenderloin, this looks devine

    ReplyDelete
    Replies
    1. It was Sandra and thank you. We look forward to having this dish again sometime.

      Delete
  7. Replies
    1. It was Ginny :) I should have added I popped it in a little bit longer as it was very pink. Now, apparently I have been hearing it is okay to cook pork that way these days, but still can't bring myself to leave it that way :0

      Delete
  8. This sounds like a great recipe for tenderloin. Tonight I plan to shake and bake 5 pork chops and bake them in the oven for 25 minutes at 350F. It comes out extra crispy on the outside and tender on the inside.

    ReplyDelete
    Replies
    1. Thanks Gigi, I have cooked pork chops that way too. Very tasty!

      Delete
  9. That sounds wonderful and the marinade suggestion is an excellent idea .... much better than those pre- marinated tenderloins ... those have *so* much salt and often some of those ingredients you can’t identify! I used to buy them, until I checked the label one day!

    ReplyDelete
    Replies
    1. Hi Sallie, Good point about the marinade Sallie. Much better to do it at home. Thank you for reminding me as I always try to cut back on the sodium.

      Delete
  10. We use pork tenderloin fairly frequently. Will give this recipe a try.

    ReplyDelete
    Replies
    1. I'm glad you want to try it David and hope you enjoy it :)

      Delete
  11. Many thanks for sharing the recipe, looks delicious.

    All the best Jan

    ReplyDelete
    Replies
    1. You're very welcome Jan, very happy to return in kind for all those lovely recipes you post. Thank you and all the best to you too :)

      Delete

Thank you so for taking the time to leave a comment. I enjoy reading them very much and always try to return a visit. As I do monitor comments it may take a while for them to appear, even quite late depending on what is going on and how much time I am able to spend on the computer.

I appreciate all who look at my blog, but I won't be publishing any businesses. If you are only able to publish anonymously, would you sign your name please, and leave an addy so I can return your visit where possible? Thank you!