Lemon Herb Pork Tenderloin

Sunday, February 24, 2013

I suppose you have heard; pork is the other white meat.  If you haven't, please tell me what rock have you been living under for the past thirty-something years.  I just aged myself.  Fantastic.



Have I told you my feelings for white meat - chicken breast, turkey breast, pork tenderloin?  Blah.  Boring.  Ho hum.

Here's the conundrum.   Generally these cuts of meat are (a) relatively cheap, and (b) relatively healthier than their pigmented counterparts.  Damn.


So, I have decided to suck it up, be an adult about it, and do what is fiscally and dietarily responsible.  Except that, much like a kid drowns his or her vegetables in ketchup or cheese, I insist on drowning mine in herbs, zest, and maybe a heavy pour splash of wine.  What?  Nobody's perfect.

When it comes to the herbs that you desperately need to add some spice to your life, there is truly no comparison to fresh herbs.  A majority of them are pretty low maintenance if you plant them in the ground.  And if you don't have ground to plant in, you can always plant them in pots on your porch or outside your front door.  My entire front porch is covered in herb pots (mainly because I have been too lazy to put them in the ground, but this is about to change my friends!).

Confession time. I don't exactly have a green thumb.  In fact mine is the opposite of green,  black maybe?  I am really bad at keeping herbs and other plant life alive.  My only saving grace?  My sister Amber owns Nitty Gritty Nursery and Edible Garden in Murrells Inlet.  On more than one occasion, I have begged her to drop off an herb I was counting on for a recipe on her way home from the nursery after I realized my once thriving plant was dead.

She is a life saver.  I am a plant killer. 



Bottom line, this recipe will make your forget you are eating blah, boring, ho hum white meat.

Lemon Herb Pork Tenderloin
Yield: Serve 6-8
Prep Time: 15 minutes
Cook Time: 30
Total Time: 45 minutes


Ingredients:

 2.5 lbs pork tenderloin (mine were two loins to a pack)
1 lemon, juiced
1 tsp. salt
2 tsp. garlic powder
1/2 tsp. black pepper
1 bunch thyme
10 sage leaves
5-7 rosemary sprigs
1 tbsp. extra virgin olive oil
3 tbsp. yogurt
Glug of white wine

Directions:
For marinade,  combine lemon juice, salt, pepper, garlic powder, thyme leaves (no stems), rosemary (no stems), sage leaves, olive oil, yogurt and wine in a food processor or blender.  Process for 25-30 seconds.  Put pork tenderloin in glass dish or ziploc bag.  Pour in marinade.  Let sit for 30 minutes, or up to 4 hours.  Preheat oven to 425 degrees.  Remove pork from marinade and place in a greased oven safe dish.  Roast for approximately 30 minutes or until internal temperature reaches 160 degrees.  Broil on low for approximately 5 minutes to brown the top (because, lets be honest, pinkish-whiteish baked pork is not particularly appetizing).  Serve.

No Comments Yet, Leave Yours!

Thank you so much for reading Barbells and Bellinis! If you'd like to leave a comment and don't have a Google, Live Journal, Wordress, Typepad, or AIM Acccount, you can simply choose the "Name/URL" option in the Select Profile drop-down menu below and enter your name (nor URL necessary).

Also, please enter your email address above if you would like to receive notifications of new Barbells and Bellinis posts. If you'd like to send me an email, click on the envelope graphic at the top right of the page.

 
Blogging tips