Herbed Pork Tenderloin
Use this one recipe for two nights of delicious meals.
Night 1: Sliced tenderloin served with your favorite vegetables.
Night 2: Herbed tenderloin sandwiches.
Ingredients:
4 lbs pork tenderloin ( I used two 2 lb tenderloin)
1 Reynold's Oven bag-turkey size
1 tsp garlic powder
1 tsp onion powder
1/4 tsp sea salt
1/2 tsp course black pepper
1/2 tsp red pepper flake
1/8 tsp white pepper
2 tsp parsley
2 tsp oregano
1 tsp chive
3 tbsp olive oil
1/4 cup sherry cooking wine
Place everything into the oven bag and coat the meat evenly. Close bag, lay flat on sheet pan, and cut vent hole in top of bag.
Bake at 375 deg for ~1 hr or until internal temperature reaches 165 deg (well done, but should not be dry). Specific cooking time depends on the size and shape of tenderloins. Mine were long and thin.
Let rest in bag for at least 15 min. Slice tenderloin.
When serving sliced tenderloin spoon juices from bag over each serving.
Place leftover tenderloin in an oven-safe container with remaining juices.
Night 2:
You'll need:
4-6 ciabatta buns
1/4 cup of shredded cheese or a slice for each sandwich (I used pepperjack)
Optional: mayonnaise, worcestershire, Dale's marinade
Remove dish from refrigerator, cover with foil, place in oven, turn oven to 350 deg and allow dish and oven to come to temperature together. Cook for ~30 min or until tenderloin is warmed through.
Place sliced tenderloin on ciabatta bread and top with cheese. Melt cheese under broiler. I left my top buns face up so they could get toasted. Add desired condiments.
