Pork Tenderloin Roast
Ingredients
The pork
The marinade
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
Dijon mustard
-
¼
teaspoon
garlic powder
-
¼
teaspoon
freshly ground black pepper
-
¼
teaspoon
thyme
-
¼
teaspoon
oregano
-
1
tablespoon
canola oil
Instructions
- Select a pork tenderloin, considering about 4 ounces per person.
- Remove the pork from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Cut off the silver skin and any visible fat if desired, and ensure the pork has an even thickness.
- Prepare a dry rub with garlic powder, black pepper, thyme, oregano, and kosher salt.
- For a quick marinade, combine apple cider vinegar, Dijon mustard, garlic powder, black pepper, thyme, oregano, and canola oil in a dish, then coat the pork and let it marinate for 30 minutes.
- Preheat the oven to 400°F and heat canola oil in an ovenproof pan on medium-high.
- Add the pork to the pan, browning it on all sides for about 5 minutes.
- Transfer the pork to the oven and cook for an additional 5-15 minutes until it reaches 145°F.
- Let the pork rest for 3-5 minutes before slicing it into thin medallions.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
5g
Total protein
30g
Sodium
300mg
Cholesterol
80mg
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