Perfect Pork Tenderloin

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Not everyone is thrilled with turkey during Thanksgiving. This Pork Tenderloin recipe makes for a great addition the main courses and is perfect for traveling because it stays warm and incredibly moist when stored in a Cambro High Heat H-Pan. Personal Chef Hannah Noltemeyer shared one her favorite recipes for the both the holidays and dinner parties all year long.

Equipment

Ingredients

  • 3-4 pounds of pork tenderloin
  • 1 small lemon, juiced and zested (save some zest for garnish)
  • 1 T olive oil
  • 2 T Italian seasoning
  • 2 T parsley, chopped (save some for garnish)
  • 1 t crushed red pepper flakes
  • 1/2 t smoked paprika
  • Salt and fresh cracked pepper to taste
  • 4 ounces of butter sliced into 4-6 thin pats

Instructions:

  1. Combine listed ingredients, except for butter, in a bowl then pour over tenderloins and vacuum seal or place in an air tight container for 8 hours – overnight.
  2. Preheat oven to 375Β°F.
  3. Remove pork from marinade and pat dry
  4. Place pork in a prepared roasting pan and insert meat thermometer.
  5. Place butter pats on top of pork.
  6. Cook uncovered until internal temp reaches 145 degrees.
  7. Remove and let rest for 5 minutes in Cambro H-Pan.
  8. Sprinkle remaining parsley and lemon zest over pork, slice, enjoy!

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ABOUT THE AUTHOR:Β ADRIANA DESIDERIOΒ IS THE DIGITAL CONTENT MANAGER AT CAMBRO.