I love cooking with the herbs from our garden. This Herb Marinated Pork Tenderloin allowed me to use some of the amazing rosemary we have growing this summer - this recipe also calls for some thyme, unfortunately that had to come out of my spice cabinet.
The Black Bean and Corn Salad has some fresh parsley out of the garden as well as a tomato too. I found the tenderloin recipe on the Food Networks website, it is a recipe from Ina Garten. Her recipe is for 3 tenderloins and I only made one so I tried to adjust accordingly. Also, her recipe has you browning the tenderloin on the stove and finishing it in the oven for only 15 minutes at 400 degrees. She warns you that it will be pink when you cut into it but that it would be OK. We put ours in the oven for an additional 10 minutes.
We really enjoyed this tenderloin, it was very juicy and flavorful. You are really able to taste the herbs, the mustard and lemon. This is one recipe I definitely need to return to again.
The salad is my own recipe, my intent was to make it with cilantro instead of parsley but we didn't have any so I went with the parsley and it was great, I may try the cilantro next time just because I LOVE the flavor of it. I served these with a side of cheesy polenta. Enjoy!!
Herb Marinated Pork Tenderloin
recipe from Ina Garten
What you need:
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
What you do:
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a large Ziploc (or if you have every size but large, a bowl will do.) Add the pork tenderloins and turn to coat with the marinade. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight. If you are using a bowl make sure to flip it in the marinade a few times.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the remaining marinade. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown.
Place the pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover with aluminum foil. Let it rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices.
Season with salt and pepper and serve with the juices that collect in the platter.
Black Bean and Corn Salad
What you need:
1 can (15 ounces) Black Beans, rinsed and drained
1 can (14 ounces) corn, drained
1 tomato, diced
2-3 green onions, chopped (about 1/4 cup)
1/4 cup chopped fresh parsley (or cilantro)
1/2 teaspoon cumin
salt and pepper to taste
What you do:
Combine everything and chill before serving