Buttermilk Herb Marinated Pork Tenderloin
Ingredients
- 1 cup buttermilk
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp fresh Sage, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh oregano leaves, finely chopped
- 1 tsp fresh tarragon leaves, finely chopped
- Sea salt and freshly cracked pepper, to taste
- 2 cloves of garlic, minced
Instructions
Combine the buttermilk, Dijon, honey, sage, thyme, oregano, tarragon, sea salt and freshly cracked pepper, to taste, and minced garlic to a large zip lock bag. Mix well.
Combine the buttermilk, Dijon, honey, sage, thyme, oregano, tarragon, sea salt and freshly cracked pepper, to taste, and minced garlic to a large zip lock bag. Mix well.
Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag and add to pan the hot skillet, cook 3 minutes, browning the top before flipping the tenderloin over and placing into the oven, and bake for 20-25 minutes or until meat thermometer registers 145-150 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing. Place the slices on a serve tray then pour the juice on the cutting board over the meat. Serve and enjoy.