Herb-Infused Roasted Pork Tenderloin
This Herb-Infused Roasted Pork Tenderloin recipe is a family favorite that transforms a simple cut of pork into a savory, juicy masterpiece. With a mouthwatering marinade of vermouth, garlic, and a blend of sweet and savory ingredients, this dish is perfect for any occasion. Letting the tenderloin marinate for a full 24 hours ensures maximum flavor and tenderness, while roasting brings out its natural juiciness. The final touch is a rich sauce made from pan juices, thickened to perfection, offering a luscious accompaniment to the meat. Serve it with your favorite sides for a comforting meal that your loved ones will request time and again.
N/A
Servings
125
Calories
11
Ingredients
Ingredients
pork tenderloin
1 (2 loins in pack, trimmed of excess fat)
vermouth
1/4 cup (n/a)
garlic cloves
2 (minced)
sugar
3 tablespoons (n/a)
soy sauce
3 tablespoons (n/a)
ketchup
3 tablespoons (n/a)
Worcestershire sauce
1 teaspoon (n/a)
salt
1/2 teaspoon (n/a)
crushed red pepper flakes
1/2 teaspoon (n/a)
fresh rosemary
2 teaspoons (finely chopped)
cornstarch
1 teaspoon (n/a)
Instructions
1
In a mixing bowl, combine vermouth, minced garlic, sugar, soy sauce, ketchup, Worcestershire sauce, salt, crushed red pepper flakes, and fresh rosemary.
2
Pat the pork tenderloins dry, then rub the marinade all over them, ensuring they are evenly coated.
3
Cover the tenderloins and refrigerate for 2 to 24 hours, allowing the flavors to penetrate the meat.
4
Preheat your oven to 350°F (175°C).
5
Place the marinated pork tenderloins on a rack in a roasting pan. Roast in the preheated oven for 35 to 45 minutes or until the juices run clear when pierced with a fork.
6
Once cooked, remove the tenderloins from the oven and let them rest for about 10 minutes before slicing into medallions to retain the juices.
7
For the sauce, pour the pan juices from the roasting pan into a saucepan. Add cornstarch to the juices and heat over medium heat, stirring continuously until the sauce thickens, about 1 minute. Adjust the consistency as needed with a little water.
8
Serve the sliced pork medallions drizzled with the thickened sauce for a flavorful finish.
Nutrition Information
2.5g
Fat
12.5g
Carbs
10g
Protein
187.5mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Roasted Pork Tenderloin?
It is a savory and juicy dish featuring pork tenderloin marinated in a blend of vermouth, garlic, rosemary, and spices, then roasted and served with a thickened pan-juice sauce.
How long should the pork tenderloin marinate?
For the best flavor and tenderness, the pork should marinate for 2 to 24 hours in the refrigerator.
What is the recommended oven temperature for roasting?
The oven should be preheated to 350°F (175°C).
How long does it take to roast the pork?
Roasting typically takes between 35 to 45 minutes, or until the juices run clear when the meat is pierced with a fork.
Why should I let the pork rest after roasting?
Letting the meat rest for about 10 minutes before slicing helps retain the juices, ensuring the medallions remain moist.
How do I prepare the sauce for this recipe?
Pour the pan juices into a saucepan, add cornstarch, and stir over medium heat for about 1 minute until thickened.
What are the primary ingredients in the marinade?
The marinade consists of vermouth, minced garlic, sugar, soy sauce, ketchup, Worcestershire sauce, salt, crushed red pepper flakes, and fresh rosemary.
How many calories are in a serving of this pork tenderloin?
Each serving contains approximately 125 calories.
What is the fat content per serving?
The dish contains about 2.5g of fat per serving.
How much protein is provided per serving?
There are 10g of protein in each serving of this recipe.
What is the carbohydrate count for this dish?
There are 12.5g of carbohydrates per serving.
How much sodium is in this recipe?
The sodium content is approximately 187.5mg per serving.
What type of alcohol is used in the marinade?
The recipe calls for 1/4 cup of vermouth.
How much garlic is needed?
The recipe requires 2 minced garlic cloves.
What is the role of cornstarch in this recipe?
Cornstarch is used as a thickening agent for the sauce made from the pan juices.
How should the pork be prepared before marinating?
You should pat the pork tenderloins dry and ensure they are trimmed of excess fat.
How should I slice the pork tenderloin?
After resting, the pork should be sliced into medallions.
Is this recipe considered spicy?
The recipe contains 1/2 teaspoon of crushed red pepper flakes, which adds a mild heat.
What kind of rosemary is used?
The recipe specifies 2 teaspoons of finely chopped fresh rosemary.
How much soy sauce is included?
The recipe uses 3 tablespoons of soy sauce.
Is there sugar in the marinade?
Yes, the recipe calls for 3 tablespoons of sugar.
What should I do if the sauce is too thick?
You can adjust the consistency of the sauce by adding a little water while heating.
How many pork tenderloins are used in this recipe?
The recipe uses one pack containing 2 tenderloin loins.
What tags define this recipe?
Tags include pork, tenderloin, marinated, roasted, herb-infused, main dish, easy recipe, and comfort food.
How much ketchup is in the marinade?
The marinade includes 3 tablespoons of ketchup.
How much Worcestershire sauce is required?
The recipe requires 1 teaspoon of Worcestershire sauce.
What equipment is needed for roasting?
You will need a roasting pan and a rack.
Can I marinate the pork for only 2 hours?
Yes, the recipe allows for a marinating time as short as 2 hours, though 24 hours is better for flavor.
What provides the herb infusion?
The fresh rosemary in the marinade provides the primary herbal flavor.
Is the pork roasted directly in the pan?
No, it should be placed on a rack inside the roasting pan for even cooking.