This is one of my favorite easy dinner recipes — Ina’s Herb Marinated Pork Tenderloin with mashed potatoes and something green on the side.
The pork is so tender and flavorful, and the best part is that it’s quick and easy to prepare.
Here’s what you do. Just make sure to plan far enough in advance to allow time for marinating. The rest is easy peasy!
- zest of one lemon
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons; I had 2 so that’s all I used)
- 1/2 cup olive oil
- 5-6 cloves garlic, minced
- 1-1/2 TBSP minced fresh rosemary leaves (I used 1 tsp dried)
- 1 TBSP chopped fresh thyme leaves (I used 1 tsp dried)
- 2 tsp Dijon mustard (I just used regular mustard)
- 2 tsp salt
- 2 or 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
- In a big ziplock bag, combine all the ingredients except the pork and shake it up.
- Add the pork to the bag, seal it and make sure it is covered thoroughly on all sides with marinade.
- Refrigerate it for a few hours or overnight.
- Preheat the oven to 400 degrees.
- Remove the tenderloins from the marinade and sprinkle with salt and pepper. (Toss any leftover marinade.)
- Heat 2-3 tablespoons olive oil in a large saute pan over medium-high heat.
- Sear the pork on all sides, and then place the saute pan in the oven.
- Roast the tenderloins for 10 to 15 minutes or until it registers 140 degrees on a meat thermometer. Remove from the pan, cover and rest for 10 minutes before carving.
- Serve warm or room temp.
To go along with it, I made traditional mashed potatoes, mashed winter squash, and then I combined several different greens from the CSA (mustard greens, tat soi and bok choy) and sauteed them in bacon.
According to Amy, any mystery green from the CSA is generally good sauteed in bacon. I can’t disagree!
If you’ve never tried it, check out my recipe for mystery greens with bacon. I’m willing to be even your kids will eat their greens cooked this way!