Marinated Pork Tenderloin

 

Quick, easy, uses ingredients I always have on hand AND tastes amazing... keeper for sure!

Ingredients:

• 1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
• 4 garlic cloves
• 1/4 cup soy sauce
• 2 T. country dijon mustard (whole grain mustard)
• 4 T. honey
• 2 T. fresh orange juice
• 1 T. finely chopped fresh rosemary OR herbs de provence
• freshly ground pepper to taste
• 3 T. olive oil

Yield: 1 cup of marinade.

Preheat oven to 350 F.

Directions:

Take tenderloins out of package. Rinse and pat dry. Place in a 9x13-inch Pyrex sprayed with non-stick cooking spray.

Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic-lengthwise. If they're really big, cut them a bit smaller- about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.

In a measuring cup or in a medium bowl, whisk together all the ingredients except for the olive oil. Then slowly drizzle the olive oil while still whisking.

Pour the mixture over the tenderloins and put into preheated oven. Bake, uncovered, for 40 minutes, basting once halfway through the baking process.

Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!

Grilled Herbed Pork Tenderloin

This is another SUPER easy meal - blend everything together, marinade, and grill. Plus, it tastes awesome!! We sliced up some zucchini from the garden, sprinkled it with TS seasoning salt, and grilled it right along with the pork. It was delish!

Ingredients:

1/4 cup fresh oregano leaves
1/4 cup fresh sage leaves
1/4 cup fresh orange juice (I cheated and just used the stuff in the carton)
1/4 cup honey
1 tbsp. coarsely ground black pepper
1/4 tsp. salt
2 tbsp. grated lemon rind
2 tbsp. olive oil
4 (or more) cloves garlic, peeled
2 (heaping) tbsp. dijon mustard
1 pork tenderloin

Directions:

Combine first five ingredients in a blender or food processor, process until almost smooth. Pour mixture into a large, heavy duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours (the longer the better), turning occasionally.

Prepare grill.

Remove pork from marinade (discard marinade). Place pork on grill rack and cook for 25 minutes or until a meat thermometer reads 150 degrees, turning pork after 15 minutes. Remove from grill, cover with foil and let stand for 10 minutes before slicing.

Prosciutto-Wrapped Chicken Tenders with Lemon and Rosemary

Ingredients:

For the marinade:

1/3 cup extra virgin olive oil
3 tbsp. fresh lemon juice
3 tbsp. chopped fresh rosemary
2 tbsp. minced garlic
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper

For the chicken:

8 chicken tenders
8 slices prosciutto

Directions:

Preheat grill to medium-high heat.

Whisk together oil, lemon juice, rosemary, garlic, salt, and pepper for marinade in a bowl; set aside. Reserve rosemary stems to use as skewers, if desired.

Wrap each tender with a slice of prosciutto. Fold tenders accordion-style and secure with a rosemary stem or long wooden pick. Place skewers in a shallow dish; drizzle with some of the marinade, reserving 2-4 tbsp. for drizzling over tenders after grilling. Place a strip of foil on grill to shield ends of rosemary skewers from flames.

Grill tenders, uncovered, over direct heat on both sides, 2-3 minutes per side. Remove from skewers from grill' drizzle with reserved marinade.