Last night I cooked two pork tenderloins that I had marinated for 48 hours in Lawry's Herb and White Wine Marinade. At first it smelled just like Kraft Italian dressing but it changed over time.
Prior to cooking, I let the tenderloins sit on the counter in the tupperware for 45 minutes to get to room temperature then I took each one and dried them off with a paper towel.
I first heated my stainless steel pan to high and added some canola oil. Once hot, I added the two tenderloins to sear all over. Took about 12 minutes. At the same time, I turned my oven on to 350 degrees to preheat. Once I seared the tenderloins on all sides, I added back the leftover marinade they had soaked in back into the pan and stuck the whole pan into the oven for roughly 22-24 minutes.
Once they were done, I took them out of the pan to rest and put the pan back on the stove to make a sauce.
I took at least a cup of white to deglaze, added two tablespoons of butter, and two heaping tablespoons of Harris Teeter's Green Olive and Tomato tapenade into the pan. Cooked for about 12 minutes to reduce and burn off the alcohol.
I then cut them into 1-2" chunks and poured the sauce over.
This dish was better than any pork tenderloin I ever got in a restaurant. I have tons of leftover and the only side dish I made was Cannellini Beans with a splash of Tabasco.
So simply but so damn good! I even impressed myself.
