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Herbed Pork Tenderloin with Minted Yogurt Sauce by Ryan Hutmacher

546 Herbed Pork Tenderloin with Minted Yogurt Sauce
Don't worry about the calories, this tenderloin with minted sauce will not have you worrying about your waistline
skill level
Moderate
time
Over 120min
servings
6
cost
$$
Contributed by :
Herbed Pork Tenderloin with Minted Yogurt Sauce Recipe: Don't worry about the calories, this tenderloin with minted sauce will not have you worrying about your waistline, PointsPlus® value = 5 per serving
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ingredients
  • Pork Tenderloin
  • 24 ounce Pork Tenderloin; trimmed of excess fat (about 2 medium size tenderloins)
  • 2 tablespoons Oregano; fresh or dried
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Orange Zest
  • 3 cloves Garlic; smashed
  • 2 1/2 tablespoons Olive Oil
  • 1 large zippered plastic bag
  • Kosher Salt (to taste; before roasting)
  • Pepper (to taste; before roasting)
  •  
  • Minted Yogurt Sauce
  • 8 ounces Greek Yogurt; fat free
  • 1 tablespoon Fresh Mint
  • 1 tablespoon Fresh Dill
  • 1 tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Kosher Salt
  • pinch of Black Pepper
  •  
  • Charred Lemon Garnish
  • 3 lemons; cut in half 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    24 ounce Pork Tenderloin; trimmed of excess fat (about 2 medium size tenderloins)
    2 tablespoons Oregano; fresh or dried
    1 tablespoon Lemon Zest
    1 tablespoon Orange Zest
    3 cloves Garlic; smashed
    2 1/2 tablespoons Olive Oil
    1 large zippered plastic bag
    Kosher Salt (to taste; before roasting)
    Pepper (to taste; before roasting)
    In a large zippered plastic bag, mix the Oregano, Thyme, Zest, Garlic and Olive Oil.  Place the Pork Tenderloins inside the bag, coating them evenly.  Place bag onto a cookie sheet, then store in refrigerator anywhere from 2 to 24 hours.
  • 2
    Searing the Pork Tenderloin – done the day before or day of

    Preheat oven to 400 degrees.  Preheat a large non-stick, oven-proof sauté pan over medium heat.  Remove the Tenderloin from the zippered bag and place on a cookie sheet, allowing excess marinade to drip away.  Season all sides of the tenderloin(s) with Salt and Pepper.  With tongs, place the Tenderloins into the sauté pan and sear on two sides (about 2 minutes per side).  Allow Pork to cool on a cookie sheet, then wrap and store in refrigerator.
  • 3
    Roasting the Pork Tenderloin - day off / 30 minutes prior to dinner

    When you are 30 minutes from sitting down for dinner with guests, you can place the cookie sheet with the refrigerated Pork Tenderloins into a pre-heated, 400 degree oven for 20-23 minutes, or until internal temperature reaches 140 degrees.  Transfer the Pork to a cutting board to rest for 5 minutes.  Slice into ¾” oval pieces.  Allow 3-4 pieces per serving.
  • 4
    8 ounces Greek Yogurt; fat free
    1 tablespoon Fresh Mint
    1 tablespoon Fresh Dill
    1 tablespoon Fresh Lemon Juice
    1/2 teaspoon Kosher Salt
    pinch of Black Pepper
    Making the Minted Yogurt

    Mix the Yogurt, Mint, Dill, Lemon Juice, Salt, and Pepper in a bowl.
  • 5
    3 lemons; cut in half
    Garnish: Charred Lemon Garnish – done the day before

    Preheat a non-stick sauté pan over medium heat.  Place the cut side of the Lemon down into the center of the dry pan for 30-45 seconds.  The lemon should caramelized.
 
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