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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (159g) Recipe makes 3 servings |
||
| Calories 248 | ||
| Calories from Fat 114 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 99mg | 33% | |
| Sodium 849mg | 35% | |
| Potassium 547mg | 15% | |
| Total Carbohydrate 0.6g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.0g | ||
| Protein 31.2g | 62% | |
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Ingredients
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon thyme
- 1 lb pork tenderloin
- 1 tablespoon olive oil
Directions
1
Mix garlic, salt, pepper & thyme in small bowl.2
Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.3
Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.4
Remove pork and place in a 9x13x2 pan.5
Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.6
Cover with foil and bake at 350 for approximately 45 to 50 minutes.7
Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.
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Featured Reviews for This Recipe
From: Chef #749028
On Oct 12, 2008
My DH and DS #1 RAVED about this. DS #2 liked it too. I liked okay but found it VERY salty. Maybe I just measured wrong but I had to add 1 1/2 cups of water to the gravy to cut down on the saltiness. I will definitely make this again - just use less salt. Thanks for posting!
From: Retired and Glad!
On Oct 3, 2008
This was the best pork tenderloin I have ever made! I am soooo happy! I cooked a 3 lb tenderloin for 2 hrs. and 15 min. Let it rest for 15 min and made the gravy. I got 5 thumbs up on this meal. My pork roast and tenderloins are usually on the dry side. This was moist and flavorful. Thanks for making me look so good!!!
From: Cynthia Schwab
On Feb 1, 2001
First of all, I used a 4 pound pork tenderloin, instead of 1 pound. It took 1 hour to bake, so not much longer and was 170 degrees inside. Next, I didn't have the time to marinade overnight, so I used garlic powder and marinaded for about 20 minutes. It turned out wonderful. Probably the best pork we have had. It was tender, moist and flavorful. I also substituted black pepper for white pepper.
From: Jennifer Mancuso
On May 4, 2002
This has become my family's most requested meal. They cannot get enough of it. Plus it's unbelievably easy to make. I did experiment with the time to marinate and found 24 hours is by far the best. It just melts in your mouth. The shortest time I marinated was 1/2 hour and it was still amazing.
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