Juicy Citrus Herbed Pork Tenderloin Recipe
Easy weeknight pork tenderloin recipe with citrus (lemon), white wine, Italian herbs and Dijon mustard. It takes just ten minutes to prepare the marinade then simply refrigerate the marinated pork overnight. The next day cook on a sheet pan for twenty five to thirty minutes for a delicious, home coked meal that the whole family will love!
- 2 Pork Tenderloins (trimmed of silver skin)
- 1.5 TBLS Dijion mustard
- 1 TSP Italian seasoning
- .5 TSP Fresh ground pepper
- 1 TSP Kosher salt
- 1 TSP Garlic powder
- 1 TSP Onion powder
- 2.5 TBLS Olive oil
- .5 Cup Lemon juice
- 2 TBLS White wine (plus additional ¼ cup for pan sauce)
- In a medium size bowl whisk all marinade ingredients together (Dijon mustard, Italian seasoning, fresh ground black pepper, Kosher salt, garlic powder, onion powder, olive oil, lemon juice, and white wine)
- Place trimmed pork tenderloins in a gallon size resealable bag and pour marinade over tenderloins.Seal bag making sure to get as much air out of the bag as possible while sealing and zip closed. Turn bag several times to make sure pork is fully coated with marinade
- Refrigerate overnight for best results (or at least 4 - 6 hours)
- Remove pork from refrigerator and allow to get to room tempreture (about 45 minutes)
- Preheat oven to 375 degrees
- In a large non stick skillet heat 1 TBLS olive oil until slightly smoking
- Remove pork from resealable bag and pat dry with paper towels
- Reserve the remaining marinade off to the side (do not discard!)
- Sear patted dry pork tenderloins in skillet, turning occasionally until browned on all sides (about 8 minutes)
- Remove pork from skillet and place on foil lined sheet pan (lightly spray foil lined sheet pan with cooking spray)
- Place pork in oven for 25 to 30 minutes or until an instant read thermometer reads 145 degrees.
- Remove pork from oven and allow to rest (10 minutes)
- While pork is resting, bring reserved marinade to a boil in a medium sauce pan with ¼ cup of white wine. Once boiling, reduce to a slow simmer stirring occasionally for 10 minutes (sauce will reduce to a thicker consistency - if too thick add a tablespoon or two of water or white wine to loosen up)
- Slice pork and serve with a drizzle of the pan sauce.
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