Great anytime, this pork tenderloin has a delightful peppercorn garlic crust. It's moist, tender and full of flavor. Paired with blanched asparagus and oven baked potatoes it's a savory choice for lunch or dinner. The dish is also simple enough for a weekday supper but tasty enough for company.
Pork tenderloin (also called pork fillet) is lean meat and has almost no fat. An easy marinade complements this type of cut beautifully and enhances its flavor. Here, I used peppercorn, garlic, coriander, oregano combined in olive oil to add aroma and taste. This is a simple and easy way to cook pork tenderloin a little different!
Yield: 4 servings Time: 1-2 hours
- 500 g (1 lb.) pork tenderloin
- 6 garlic cloves, minced
- 2 teaspoon coarsely ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried coriander
- 1 lemon, zested and juiced
- 60 ml (1/4 cup) olive oil
- 1 tablespoon vegetable oil