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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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Valentines Dinner for Two

learning 2 cook in VT

Pork Tenderloin

Recipe #5408 | 5¼ hours | 15 min prep | add private note

⁽¹⁸⁰⁾ RATE IT NOW Print Recipe

By: Jjortikka
Dec 13, 1999

SERVES 3 (change servings and units)

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: Diamond Dave

On Nov 21, 2009

Awesome! I bought a 5 pack of tenderloins from Costco and did not separate and freeze individually so I had to defrost and use them all. I am glad I did!!! I marinated overnight. I brazed meat in a large stainless steel pan that had a lid so that it could go into the oven to savor all those little blackened bits. The total time was just over an hour and the gravy was amazing. I made this with Excellent pairing thanks Jjortikka!

0 people found this review helpful

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From: Jenniegal

On Nov 20, 2009

The aroma in our house while browning the meat was absolutely incredible! I accidentally added the olive oil to the rub mixture. I made another batch of the dry stuff and rubbed it on the meat and then rubbed on the accident mixture as well. I guess you could say it got a "double rub." It turned out great. Next time think I'll try cooking for 35 minutes. I did it for 45 and it looked well done (no pink inside) compared to the picture on here. But it was still really scrumptious. Made gravy using all of the liquid with flour. It was wonderful also.

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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.

58 people found this review helpful

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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.

40 people found this review helpful

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