- 1 4-lb pork tenderloin
Marinade (double or triple the following, I do this every time so that there is an Au Jus to drizzle on top of each guest's entree If you use the amounts below, there is hardly any juice left in the pan to pass around)
- 3 Tbsp. extra virgin olive
- 2 Tbsp. freshly squeezed lemon juice
- 1 tsp. thyme (not in powdered form)
- 2 cloves garlic, minced through a garlic press (rather than one clove indicated in the recipe)
I ALSO generously sprinkle all sides of the tenderloin with
- Accent (eliminate if you have an MSG allergy)
- Mrs. Dash Garlic and Herb Seasoning
- Nature's Seasoning
- Puncture the tenderloin with large, gaping holes/gashes on all four sides (for the sauce to penetrate into the meat and not just glaze it on the surface).
- Generously sprinkle the tenderloin with the 3 commercial seasonings above (Accent, Mrs. Dash, and Nature's Seasoning).
- Blend the olive oil, lemon juice, thyme and garlic together in a small bowl (again don't forget to double or triple the ingredients).
- Pour the sauce over the entire seasoned pork tenderloin, with fatty side facing up in a baking pan.
- Bake, uncovered, and roast for 2 to 2-1/2 hours at 350 degrees or 45 minutes per pound or 170 - 185 internal degrees on a meat thermometer.