Thanks to Thermo Future for sponsoring this post, so I can keep all content free to readers.
I received the products in exchange for my review, but all opinions are my own.
This dinner recipe is an all-time favorite, and one that I make at least twice a month. Pork tenderloin isn’t super expensive, pork is a nice alternative to chicken or beef, and this marinated pork is easy to cook, and tastes fabulous!
Have I convinced you to try it yet? Maybe it’s already one of your favorites as well?
There are several different recipes available for marinating a pork tenderloin, and honestly, I haven’t found one that I didn’t like.
The real trick to getting pork tenderloin perfect is using a meat thermometer.
I recently received a new meat thermometer to review, and I was thoroughly impressed. Do you have a style of meat thermometer you like? My husband received one for father’s day last year, but it didn’t read the temperature accurately, how good is that?
My father-in-law gave us one that you can place in the meat once it is cooked, but you may overcook it before you check the temperature.
Pork can be a little tricky because it has a sweet spot, it has to be fully cooked, no pink, but if you cook it too long it can become dry, hence the need for a good meat thermometer.
This meat thermometer from Thermo Future is awesome because you can place the probe in the meat, direct the cord to the door and plug in the cord to the transmitter. You don’t have to keep opening the oven door to look at the temperature, and you don’t have to wait until the estimated cooking time is over to check and risk overcooking it.
The receiver can be carried away from the transmitter so you aren’t tied down to the kitchen. There’s even a timer option available on the receiver.
You don’t have to use the meat thermometer for just pork, it’s great to use for steaks (get the right doneness the first time), roasts (yes, I’ll be using this for my prime rib on Christmas), even fish and chicken, basically any type of meat can be perfected when you use a meat thermometer.
I am in love, is it obvious? Click here to get your own (because I’m not sharing). This makes a great Christmas gift, too…
The one down-side is there weren’t many instructions with the thermometer. I guess it’s pretty clear how to use a thermometer, but I did spend a little time playing with it to find the right mode, and to understand all the different buttons. Fairly intrinsic, but I could have used a little more help from the beginning.
Anyway, enough about my new obsession, and on to the recipe!
Herb Marinated Pork Tenderloin
1-1 1/2 pounds pork tenderloin
3 garlic gloves, minced
3 tsp olive oil
2 tsp red wine vinegar
1/4 tsp black pepper
1 1/2 tsp kosher salt
1 tsp rosemary
1/2 tsp thyme
1/4 tsp parsley
Combine all ingredients (except tenderloin) in a big zip top bag. Smush them all together. Then poke a few fork holes in the tenderloin and toss them in the bag as well. Refrigerate for 4-6 hours. I like to smush all the ingredients every couple of hours to make sure everything is incorporating well.
Bake at 400 for about 30 minutes, or until your meat thermometer reads 165. Our favorite way to prepare the tenderloin is to bake it for about 20 minutes, then throw it on a hot grill and rotate every 5 minutes. This gives the nice grill lines on the outside with the juicy roasting on the inside.
Remember to avoid touching the probe with bare hands, it’s been in an oven! (yes, this may have happened to me.)
Pork tenderloin serves up well with rice, pasta or sweet potatoes. Check back next week for my battered, deep-fried, loaded sweet potato. Cuz ya know, why eat something healthy when you can deep fry it and add a bunch of sugar? They are so yummy! I can’t wait to share it with you!
If you want some other great, fast dinner ideas check out these posts:
Around the holidays we need some of these healthy, quick, easy dinner ideas. What are your go-to favorites?