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Buttermilk Herb Marinated Pork Tenderloin
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Buttermilk Herb Marinated Pork Tenderloin

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time: 3 hours
Total Time 3 hours 40 minutes
Servings 4 +
Author Pam - For the Love of Cooking

Equipment

  • Large Ovenproof Skillet
  • Meat Thermometer

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 in a large zip-lock bag. Mix well, add the pork tenderloin, and seal. Refrigerate to marinate for at least 4 hours, preferably overnight.
  • Preheat the oven to 425 degrees.
  • Heat a large ovenproof skillet coated with cooking spray over medium-high heat.
  • Remove pork from the bag, draining excess marinade, and place in the hot skillet and cook for 3 minutes, browning the top.
  • Flip the tenderloin over and place it in the oven, and bake for 20-25 minutes or until the meat thermometer registers 145-150 degrees (medium) or until it reaches the desired degree of doneness.
  • Let stand for 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.