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.