I love pork tenderloin

I love pork tenderloin, but it’s been some time since I cooked one. We only have a few in stock and they go so fast. But another great option to use if no pork loin are available, a boneless pork loin roast. This is great for a bigger crowed.

I found this supper simple recipe. You place the pork tenderloin in a zip close bag, whisk up a quick marinade of lemon juice, olive oil, garlic and parsley, and poured it in. You can do this quick marinade in the morning and let it sit in fridge till dinner time.



·       2 tbsp lemon juice

·       2 tbsp olive oil

·       1 tsp minced garlic

·       1/2 tsp dried parsley

·       1/2 tsp salt

·       1/4 tsp black pepper

·       1 (1 1/2 to 2 lb) pork tenderloin

·       1 tbsp olive oil


1.    Combine the lemon juice, 2 tbsp olive oil, minced garlic, dried parsley, salt and pepper in a small bowl and whisk to combine. Place the pork tenderloin in a large zip close bag and pour the sauce over it. Zip close and refrigerate for at least 2 hours, or overnight.

2.    Preheat the oven to 425 degrees F.

3.    Heat 1 tbsp of olive oil in an oven safe skillet over medium heat. Remove the pork tenderloin from the marinade and sear in hot skillet on all sides. Place skillet into the preheated oven and cook until the internal temperature reaches 135 degrees F (about 15 to 20 minutes). Remove from oven and let rest for 5 to 10 minutes and then slice into medallions. Enjoy!