Roasted Pork Tenderloin with White Wine, Lemon and Rosemary

I wanted to make a roasted pork tenderloin this weekend.  I wasn’t sure what I wanted to roast it with, so I sort of improvised and came up with a really tasty marinade for the tenderloin.  We have a lemon tree in our back yard that is starting to produce fruit, so I wanted to use lemon, and for me, lemon always goes great with fresh rosemary. I would have liked to make a pan sauce with the marinade, but I didn’t have all the ingredients and was too lazy too busy to go to the store, but it still tasted fantastic without the sauce.   This pork tenderloin would also go really well with Roasted Red Potatoes with Rosemary and Garlic.

Everyone enjoyed the pork tenderloin..well, almost everyone.  Chef PickyKid didn’t enjoy it, but her friend did!  What can I say, she’s picky! 🙂

Here’s the recipe for Roasted Pork Tenderloin with White Wine, Lemon and Rosemary

1 Pork tenderloin

1/2 cup olive oil, plus about 2 tablespoons for searing the tenderloin and a little olive oil to rub on the pork tenderloin

1/3 cup soy sauce

1/4 tablespoons red wine vinegar

1/2 cup white wine

Juice of one lemon

1 clove of garlic, minced

1 teaspoon onion powder

Fresh rosemary, about 2-3 sprigs

kosher salt and black pepper

Whisk together the olive oil, soy sauce, red wine vinegar, white wine, lemon,  garlic and onion powder.  Rub a little olive oil on both sides of the tenderloin and season with kosher salt and pepper.  Place the tenderloin in a large freezer bag with the marinade.  Remove the rosemary from 2-3 sprigs of rosemary and add them to the bag.  I just hold the rosemary sprig at the top and peel the rosemary from the stem with my fingers.  Marinate the pork for at least 3-4 hours in the refrigerator.    If you have time, it’s even better if you marinate overnight.

Remove the tenderloin from the refrigerator about  a half hour before you’re ready to cook so it isn’t cold when you sear it.

Pre-heat the oven to 350 degrees.

Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s hot.  I like to see a little smoke from the oil so I know it’s really hot; this is the best way to sear the meat.  Add the tenderloin to the hot skillet.  Sear the tenderloin until it is browned on both sides.  This will take about 10 minutes (five on each side).

Transfer the tenderloin to a roasting pan and roast until the internal temperature is 160 degrees.  The time for this may vary depending on your oven, mine took about 30 minutes.

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