Herbed Pork Tenderloin

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.9
  • Total Fat: 10.5 g
  • Cholesterol: 67.2 mg
  • Sodium: 361.1 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 24.0 g

View full nutritional breakdown of Herbed Pork Tenderloin calories by ingredient
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Number of Servings: 8


    2 12-ounce pork tenderloins
    Kosher salt (optional)
    Freshly ground black pepper (optional)
    2 tablespoons balsamic vinegar
    2 tablespoons dry sherry
    1 tablespoon cracked black pepper
    1 tablespoon extra-virgin olive oil
    1 tablespoon light soy sauce
    2 3-inch sprigs fresh rosemary
    2 3-inch sprigs fresh marjoram
    2 3-inch sprigs fresh thyme
    2 cloves garlice, minced (1 teaspoon minced)
    2 tablespoons extra-virgin olive oil


If desired, season meat with kosher salt and ground black pepper. Place meat in a large self-sealing plastic bag set in a shallow dish. Set aside.

For marinade, in a small bowl stir together vinegar, sherry, the 1 tablespoon cracked black pepper, the 1 tablespoon oil, soy sauce, rosemary, marjoram, thyme, and garlic. Pour over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 2-4 hours, turning bag occasionally.

Drain meat, reserving marinade. In a large skillet heat the 2 tablespoons oil. Brown meat quickly on all sides in hot oil (about 5 minutes).

Place meat in a shallow roasting pan. Pour marinade over meat. Insert an oven-safe meat thermometer into the thickest portion of one of the tenderloins. Roast, uncovered, in a 425 degree F. oven for 15 minutes. Cover roast with foil and let stand for 15 minutes more or until thermometer registers 155 degrees F. Cover roast with foil and let stand for 15 minutes. The temperature of the meat after standing should be 160 degrees F. Transfer meat to a serving platter, reserving pan juices. Strain juices and pour over meat.

Recipe courtesy of The Sonoma Diet.

Number of Servings: 8

Recipe submitted by SparkPeople user CHRISTINEW1984.

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