I have been trying to keep it simple at the grocery store lately. I have a tendency to go a little crazy in there. A huge budget saver is pork tenderloins. They are pretty cheap and they can feed one person for a few days or a few people for one day. Its win-win. This recipe doesn’t need a ton of crazy ingredients either and I had all of the herbs already in my garden, so that was a plus.
This is also one of my favorite dinners ever. Not a lot gets messy… and it’s pretty healthy. Let’s do this.
Preheat oven to 400 degrees.
Let the marinade work on the pork tenderloin for any where from 3 hours to over night. Mine was kind of a last minute decision so I opted for the 3 hours and it still came out great.
Throw tenderloin in an oven-proof skillet (this means one that is not Teflon) and brown on all sides.
I let each side cook for almost 5 minutes (that is how long it took it to brown it seemed… maybe 3… just keep an eye on it). It is important to brown all sides.
Then, throw the skillet in the oven at 400 degrees for about 10 to 15 minutes, depending on how well done you like your pork. I am more of a well-done person when it comes to pork, so mine was in the oven for 15 minutes.
Make sure you let the tenderloin rest for about 10 minutes prior to cutting. This preserves the juices and lets the meat finish cooking.
Then, slice into that baby.
Yum. How good does that look? Towards the skinnier end, the meat was almost well-done (perfect for me) and towards the thick end, the meat was more rare (perfect for Bf).
The tenderloin was small enough that we were able to split it between the two of us, with just a little left over for a snack the next day.
I know I say this every time, but for reals… this one is worth a try. Bop out to the grocery store, pick up $6 tenderloin and throw it in the bag with some ingredients that you probably already have and you have a bangin’ dinner. Its even more awesome served with Ricotta Stuffed Tomatoes. That’s what I had my tenderloin with. And, I mean.. perfection.