For the first time EVER, I am posting a Pork recipe on my blog, and I could not be any more excited about it! I even made a category on the side bar, with hopes of filling it with new recipes in the future as I expand my horizons with this "other white meat". Which, if you didn't know, there are six cuts of pork that are considered "lean." If you're wondering WHY I'm so excited about introducing a new food to my diet, you can read here but if you just cannot bear the deliciousness of the photo taking the spotlight next to this text, then simply scroll down for this easy recipe that can be used with any marinade of your choice that pairs well with pork and is an awesome meat to prep for the week, since it comes in such a large amount and is an easy clean up!
Fun Fact: I made TWO tenderloin roasts at the same time, using two different marinades and simply separated them with aluminum foil "boats" in my roasting pan so I would have options for the week!
And if you're like me, and have no idea what the heck a pork tenderloin is, it looks like this.
Roasted Pork Tenderloin
Pork Tenderloin (mine was a bit over 1 pound)
Marinade of Your Choice - I used a honey mustard
Roasting Pan (you don't REALLY need the rack to place the tenderloin on in the pan)
Aluminum Foil (hello, easy clean up!)
Meat Thermometer IF you care to be so cautionary, I live life on the wild side and don't own one
1. Marinate your meat overnight, this will ensure it's juicy, DO IT!
(I simply put my meat in a ziplock bag, added the marinade, and let it sit overnight 12 hours)
2. Pre heat your oven to 450 degrees
3. Line your roasting pan with aluminum foil
4. Add your meat, make a few slits with a knife and rub the marinade from the bag in the creases
5. Roast at 450 degrees for 15 minutes
6. Drop the temperature down to 350 degrees for 15-25 extra minutes depending on the size of your roast, and how pink you'd like your meat. Pork CAN be eaten pink, but must be cooked to 145 degrees. I do not own a meat thermometer so I erred on the side of caution and made sure there wasn't so much pink in my tenderloin. I had two approximately 1 lb. tenderloins and did an additional 17 minutes.
7. Let the meat REST once out of the oven for 3-5 minutes before slicing
6. Take out of the aluminum foil, place on a plate and slice, covering with the foil drippings
Tips/Notes
- Other Marinade options that go well with pork: honey anything, garlic rosemary, balsamic
- Serve with your starch of choice, I'm all for sweet potatoes with this meal and green bean fries
- If making this as a meal prep option - let the meat REST, then slice it and let cool before storing
- For reheating, DO NOT MICROWAVE, it will lose it's juiciness, I'm weird and like food cold, but the broiler has worked best for ensuring it remains tender, only need to keep under the broiler for a few minutes!
Fun Fact: I made TWO tenderloin roasts at the same time, using two different marinades and simply separated them with aluminum foil "boats" in my roasting pan so I would have options for the week!
And if you're like me, and have no idea what the heck a pork tenderloin is, it looks like this.
Roasted Pork Tenderloin
Pork Tenderloin (mine was a bit over 1 pound)
Marinade of Your Choice - I used a honey mustard
Roasting Pan (you don't REALLY need the rack to place the tenderloin on in the pan)
Aluminum Foil (hello, easy clean up!)
Meat Thermometer IF you care to be so cautionary, I live life on the wild side and don't own one
1. Marinate your meat overnight, this will ensure it's juicy, DO IT!
(I simply put my meat in a ziplock bag, added the marinade, and let it sit overnight 12 hours)
2. Pre heat your oven to 450 degrees
3. Line your roasting pan with aluminum foil
4. Add your meat, make a few slits with a knife and rub the marinade from the bag in the creases
5. Roast at 450 degrees for 15 minutes
6. Drop the temperature down to 350 degrees for 15-25 extra minutes depending on the size of your roast, and how pink you'd like your meat. Pork CAN be eaten pink, but must be cooked to 145 degrees. I do not own a meat thermometer so I erred on the side of caution and made sure there wasn't so much pink in my tenderloin. I had two approximately 1 lb. tenderloins and did an additional 17 minutes.
7. Let the meat REST once out of the oven for 3-5 minutes before slicing
6. Take out of the aluminum foil, place on a plate and slice, covering with the foil drippings
Tips/Notes
- Other Marinade options that go well with pork: honey anything, garlic rosemary, balsamic
- Serve with your starch of choice, I'm all for sweet potatoes with this meal and green bean fries
- If making this as a meal prep option - let the meat REST, then slice it and let cool before storing
- For reheating, DO NOT MICROWAVE, it will lose it's juiciness, I'm weird and like food cold, but the broiler has worked best for ensuring it remains tender, only need to keep under the broiler for a few minutes!
- Are you a fan of pork tenderloin? Or the OTHER white meat in general
- What marinade would you try?
- Do you prefer marinades or seasoning blends?
- What lean pork should I try next?
A peak at my prepped beautiful before going into the oven!
