FRENCH PANTRY Pork Tenderloin


Recipe


Time

Active Time: 10 minutes
Total Time: 35 minutes

Recipe Yield

Servings: 4-6 servings

bon COOK Products Used

Deep Flexiflat, Medium Perforated Baking Sheet, Medium Bonmat, Santoku Knife, Pastry Brush, Mini Whisk, FRENCH PANTRY Roasted Garlic and Chive, FRENCH PANTRY Bordeaux Wild Pepper Mustard, FRENCH PANTRY Traditional Balsamic, EVOO, Pep Really Black Nepal Timut Pepper and Sel Gris Salt.
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DetailsAdditional Info
Ingredients FRENCH PANTRY Marinade
  • 1 pork tenderloin 8 ounces
  • 2 tbs honey
  • 2 tbs FRENCH PANTRY Roasted Garlic and Chive
  • 4 tbs FRENCH PANTRY Bordeaux Wild Pepper Mustard
  • 4 tbs FRENCH PANTRY Traditional Balsamic.
  • 4 tbs EVOO.
  • Pep Really Black Nepal Timut Pepper
  • ½ tps Sel Gris Salt

bon COOK Products Used

Deep Flexiflat, Medium Perforated Baking Sheet, Medium Bonmat, Santoku Knife, Pastry Brush, Mini Whisk, FRENCH PANTRY Roasted Garlic and Chive, FRENCH PANTRY Bordeaux Wild Pepper Mustard, FRENCH PANTRY Traditional Balsamic, EVOO, Pep Really Black Nepal Timut Pepper and Sel Gris Salt.

Instructions:

 
  1. Whisk marinade ingredients together until thoroughly combined. The marinade will be thick for spreading on meat.
  2. In a ziplock bag add ½ of the marinade, add the pork and close it. Move the pork around the bag to thoroughly coat the Tenderloin. Allow to marinate for at least 1 hour and safely for up to two days in the refrigerator. Save the other half of marinade to add when baking the tenderloin.
 
  1. Preheat the oven to 400 °F and place the Flexiflat on the Perforated Baking Sheet.
  2. Remove the pork tenderloin from the marinade and place it on the Flexiflat.
  3. Bake until seared on the first side, about 5 to 6 minutes. Turn the pork over and spoon the reserved marinade mixture evenly on top of the pork.
  4. Tent the pork with the Bonmat and continue to cook until the pork is just firm to touch and pale pink when cut into at the thickest point. The tenderloin will be ready when register 120 °F on a meat thermometer.
  5. Transfer to a cutting board and let it rest for about 7 minutes longer. Then slice and arrange on a serving dish and garnish by lightly sprinkling FRENCH PANTRY Roasted Garlic and Chive Herb Blend over the top.
  6. Serve hot or cold.

 
bon TIP:
This marinade works well with chicken and other meats. Also, mix with vegetables for oven roasting.


 
Enjoy!                                                                                                    


Time:

Active Time: 10 minutes
Total Time: 35 minutes

Recipe Yield

4 - 6 servings

Reviews

FRENCH PANTRY Pork Tenderloin

5 Stars Based on 2 Review(s)

Lauren TopelsohnHighland Village, TX - 5 Stars
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WINNER WINNER Pork Tenderloin Dinner!

July 27,2022
I love when recipes work JUST as they are written!  I made this for the first time the other night and it was delicious.  By far our favorite pork tenderloin recipe.  The flavor is fantastic, and the pork stays juicy and tender.
Brenda MartinoWaco, TX - 5 Stars
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The Best Tenderloin I Have Ever Made

May 5,2022
This was the most tender, moist, best flavored tenderloin I have ever made. This will now be my go to recipe for tenderloin!

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