Quarantine Cooking With Sally: Pork Tenderloin Marinated In Fresh Herbs


Pork (or Turkey) Tenderloin Marinated In Fresh Herbs

Serves 4

Here is what you need:

Juice and zest of ½ lemon (you can add more if you like)

¼ cup olive oil plus more for cooking

2 cloves garlic, finely chopped or grated

2 tsp minced fresh rosemary leaves

2 tsp chopped fresh thyme leaves

1 tsp chopped fresh oregano

1 tspDijon mustard

Kosher salt

1 pork (or turkey)tenderloin( they are about a pound)

Here is what you do:

To make the marinade combine the lemon zest, lemon juice, 1/4 cup olive oil, garlic, rosemary, thyme, mustard, and 1/2 teaspoon salt in a heavy duty plastic bag. Mix it well and taste it, if you think it needs more lemon, salt, garlic, etc add it in. Trim any excess fat from tenderloin then add it to the marinade. Make sure it is coated well.Seal the bag making sure you squeeze out the air. Place it in a baking dish and put in the fridge for at least 3 hours or overnight .

When you are ready to cook the pork, take it out of the fridge and let it come to room temperature. Preheat the oven to 400 degrees F.

Remove the tenderloin from the marinade and shake it off a bit, it’s OK if some of the herbs stick to the meat.Discard the marinade. Sprinkle the tenderloins with salt and pepper. Heat1 TBS olive oil in a large oven-proof pan or cast iron skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the pan in the oven and roast the tenderloins for 10 to 15. Transfer the tenderloins to a platter and cover tightly with foil and let it rest for about 10 minutes. Carve in 1/2-inch-thick slices. The thickest part of the tenderloin should be a little pink (not so for the turkey) and the thinnest part will be morel done.Serve if you like with the apples and onions.

Caramelized Apples and Onions

Here is what you need:

1 ½ TBSbutter

1 sweet onion, diced

1 apple, peeled and diced

2 sprigs fresh thyme, leaves removed from stem and chopped

salt and pepper to taste

olive oil, if needed

1 TBS brown sugar, optional(makes it sweeter and your kids may like that)

Here is what you do:

Melt butter in a skillet over medium-high heat and add onions, season with some salt and pepper andsautéthem for about 8 to 10 minutes.Add apples and thyme ( and brown sugar if using) and sauté 10 minutes or until apples arecaramel colored. You don’t want them to get mushy. While cooking if you need to add a little olive oil if the pan gets dry.Remove from heat, taste and season as needed.