Herb Marinated Loin of Pork Tenderloins Ina Garten B2b
Savor the bold, herbaceous flavors of Ina Garten's Herb Marinated Loin of Pork Tenderloins, a show-stopping dish that’s as easy to prepare as it is impressive to serve. Juicy pork tenderloins are infused with a vibrant marinade made from fresh rosemary and thyme, zesty Dijon and whole-grain mustards, sweet honey, tangy balsamic vinegar, and a touch of soy sauce for umami richness. This foolproof recipe combines quick prep time with the perfect balance of searing and roasting to achieve tender, flavorful results in every bite. Ideal for dinner parties or a weeknight upgrade, this dish pairs beautifully with roasted vegetables or a crisp salad. Simple yet gourmet, it’s a must-try for home cooks looking to impress.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloins
- 6 cloves Garlic
- 2 tablespoons (minced) Fresh rosemary
- 2 tablespoons Fresh thyme leaves
- 2 tablespoons Dijon mustard
- 2 tablespoons Whole-grain mustard
- 3 tablespoons Soy sauce
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 0.25 cup Olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
Instructions
Place the pork tenderloins in a large ziplock bag or shallow dish.
In a food processor, combine garlic, rosemary, thyme, Dijon mustard, whole-grain mustard, soy sauce, balsamic vinegar, honey, olive oil, salt, and pepper. Pulse until the mixture forms a thick marinade.
Pour the marinade over the pork tenderloins and ensure they are fully coated. Seal the bag or cover the dish and marinate the pork in the refrigerator for at least 4 hours or preferably overnight.
Preheat the oven to 425°F (220°C).
Heat a large oven-proof skillet or cast-iron pan over medium-high heat. Remove the tenderloins from the marinade and pat them dry with paper towels, reserving the marinade.
Add a drizzle of olive oil to the skillet and sear the tenderloins on all sides until golden brown, about 3 to 4 minutes per side.
Pour the reserved marinade over the pork and place the skillet in the preheated oven.
Roast the pork in the oven for 18 to 20 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 145°F (63°C).
Remove the tenderloins from the oven and cover them loosely with aluminum foil. Let them rest for 10 minutes.
Slice the pork tenderloins into 1/2-inch thick medallions and serve with the pan juices drizzled over the top.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 23.0 g | ||
| Protein | 243.1 g | 486% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 144 mg | 11% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4231 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
