Plan Ahead Pork Tenderloin...
As the More is More Mom®, I’m all about……more plan ahead easy dinners! Who ever dared to suggest that the days of summer were lazy clearly wasn’t busy running their family all over creation. While some nights might be nice and leisurely, others are fraught with a flurry of activity. But what’s a family to do? They still have to eat. That’s when a little planning ahead comes in handy. I am such a super fan of anything that can be prepped in advance, which is why I favor marinated meats and do-ahead potatoes. I knew this pork tenderloin was a real hit when my Nick said, “It tasted even better than it looked.” From a teenager; that’s quite an endorsement! To schedule and Interior Design appointment, a Life Style consultation or a speaking engagement, please email me at moreismoremom@aol.com As the More is More Mom®, my mantra is more of everything is always better, especially making more memories for family and friends. I write about family life, personal style, home décor, entertaining, cooking and entertainment. Please visit me at my website http://moreismoremom.com
Total Steps
5
Ingredients
7
Tools Needed
5
Ingredients
- 2 tenderloins pork tenderloins
- 1 cup Italian salad dressing
- 2 tablespoons fresh chopped rosemary
- 3 tablespoons Dijon mustard
- 3 cloves minced garlic
- 1 teaspoon fine ground sea salt
- 1 teaspoon cracked black pepper
Instructions
Step 1
Mix the Italian salad dressing, fresh chopped rosemary, Dijon mustard, minced garlic, fine ground sea salt, and cracked black pepper together in a Zip-loc bag. Add the two pork tenderloins to the bag.
Step 2
Marinate the pork tenderloins in the refrigerator overnight.
Step 3
About an hour before you are ready for dinner, preheat the oven to 350°F or preheat the grill to medium-high heat.
Step 4
Roast the pork tenderloins in the oven for about an hour, or on the grill for approximately 35-45 minutes, until the internal temperature of the meat reaches 145°-150°F with an instant read thermometer.
Step 5
Allow the pork tenderloins to rest for 10-15 minutes, then slice and serve.