Lemon Rosemary Pork Tenderloin

Lemon Rosemary Pork Tenderloin

John Henry's Pork Tenderloin
Roasted Garlic Grapeseed Oil
2 Tbsp
Lemon Rosemary or Lemon Herb Seasoning Blend
3 Tbsp
  1. Preheat oven to 375 degrees F.
  2. Combine the oil, seasonings and pork tenderloin in a bowl and mix together until the tenderloin is well coasted in seasonings and oil.
  3. Heat a 12 inch skillet over medium high heat. 
  4. Sear the tenderloin for about 3 minutes on each side or until the meat separates easily from the pan.
  5. Transfer the pan to the oven and bake for about 35-40 minutes or until cooked through: 145 degrees on the meat thermometer. 
  6. Slice into medallions and serve with roasted vegetables or potatoes.
Tips & Tricks 
- Pork Tenderloin is known for having a tough silver skin that should be trimmed off before cooking. John Henry's does this part for you! When you open your package of Pork Tenderloin it will be ready for seasoning and cooking; no prep required!
- If your skillet cannot transfer to the oven, use a 9x13 baking dish.
- Speed things up with an Instant Pot! You can sear it right in the pot, then deglaze your IP with water and cook for 6 minutes on high pressure.
- Once your tenderloin is in the oven, get some veggies or potatoes going, they should all finish cooking around the same time.
- When checking the temperature of your pork, be sure to test the portion of the tenderloin that is the thickest.
- Your tenderloin is considered a "dark" meat and will still look pink in the middle when you slice it, just like a beef steak. As long as it has reached an internal temperature of 145 degrees then it is fully cooked and safe to eat. Enjoy all that juicy, pink goodness!
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