Buttermilk & Herb Marinated Pork Tenderloin
I had a tenderloin to use up and some buttermilk in the fridge so I added fresh herbs, garlic, Dijon, and honey to the buttermilk and marinated the pork overnight. I then seared the top of the tenderloin on the stovetop then placed it into the oven to roast. The meat was very flavorful and tender. It paired nicely with the Buttermilk Mashed Potatoes and Roasted Green Beans. We all enjoyed the entire dinner–I love it when that happens.
How to Make a Buttermilk & Herb Marinated Pork Tenderloin
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 & seal. Place in the refrigerator to marinate for at least 4 hours but preferably overnight.
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 the desired degree of doneness. Let stand 5 minutes before slicing. Place the slices on a serving tray then pour the juice from the cutting board over the meat. Serve and enjoy.
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.
- 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 the desired degree of doneness.
- Let stand 5 minutes before slicing. Place the slices on a serving tray then pour the juice on the cutting board over the meat. Serve and enjoy.
Look delicious Pam!
It looks really tender and juicy!
i knew buttermilk did wonders for chicken, but i never thought about using it on my pork! this sounds so yummy. 🙂
Looks very good Pam – what I said yesterday about the buttermilk.
Yeah! I was hoping you would post the pork tenderloin recipe you hinted about in your mashed potato post yesterday! I love that you used the buttermilk for both recipes! This looks delicious, Pam!
I think I’ll try this on the pork butt I have planned for next Wednesday! It sounds wonderful.
What size tenderloin did you use?
Suzie,
My tenderloin was a little over 1 1/2 lbs. Hope this helps.
Cheers,
Pam
Excellent way to prepare pork.
What a semi-wild idea. But buttermilk marinated chicken is wonderful. So why not. Obviously you tried it out and it works well. Certainly looks great.
I’ve done buttermilk for chicken all of the time but this is a first for me for pork. Note to self…..
I always seem to have leftover buttermilk. This is a great way to use it up!
The recipe needs to be corrected…it doesn’t actually say to add the pork to the marinade, or how long to marinate it! I’m going to guess from the verbiage up top that it’s overnight but if would be helpful to clarify. Thanks!
Thanks Julie. The recipe has been corrected to reflect the marinating time.
~Pam
Randomly found this recipe when I did a search for pork loin and buttermilk. Yes, it’s juicy and delicious. Thank you!