Rosemary Pork Tenderloin

Total Time:
2 hr 25 min
Prep:
45 min
Inactive:
1 hr
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/2 cup good olive oil
  • 1/2 cup red wine vinegar
  • About 1/4 cup fresh parsley leaves
  • About 1/4 cup fresh rosemary, leaves stripped and lightly crushed
  • 3 tablespoons coarse grain mustard
  • 1 tablespoon dry mustard
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • Juice of 1 lemon
  • 2 pork tenderloins (1 1/2 to 2 pounds each)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes. Will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!)
  • Buttermilk biscuits, cut in half and toasted, for serving
Directions
  • Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.

  • Preheat the oven to 375 degrees F.

  • After marinating, sear the tenderloins in the butter and olive oil. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes.

  • Slice the pork into medallions and serve with the sauce from the bottom of the pan. Serve with hot buttermilk biscuits.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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