Marinated Pork Tenderloin
This is a sponsored post written by me on behalf of Pompeian. All opinions are my own though.
I cook with olive oil several times a week.
I love it for frying my eggs, sautéing some veggies, as a base for a dressing, and especially for marinating meats.
Pompeian has a new line of olive oils out that I think are just stinkin’ cool.
Each of the 3 Pompeian Varietals Collection is blended to enhance the flavor of certain foods it is paired with from seafood to red meat (kind of like wine). What makes it so different from regular olive oil, is that each variety is made from one single olive variety and contains less than 5% acidity, which means that only high quality olives were used to make the oil.
See, not only do you receive a great recipe, you can become educated here too.
I tried the medium bodied Picholine which it says is perfect for meats and sauces so I decided to use it as a pork tenderloin marinade. Loved the taste. I didn’t need to add too many extras to the olive oil. Just enough to enhance the flavor and the tenderloin turned out delicious! I can’t wait to try it in a sauce as it has a little bit of a citrus, herbal, nutty flavor that I think would pair nicely on a salad or a sauce for a perfectly grilled rib eye steak.
Normally I don’t pay much attention to packaging unless there is something that catches my eye and Pompeian has done that. On the back of every Varietals Collection bottle is a way for you to uncover the history behind that bottle of extra virgin olive oil on their Tree to Bottle site. You learn about the mill, country, and harvest date of that very bottle in your hands.
You can either scan the QR code on the back of the bottle or visit this link, enter in the lot number from the back of the bottle and learn about the unique harvesting process and origin of each olive. My bottle came from Morocco which makes me feel exotic! Pretty cool, huh?
The other two types in the Varietals Collection are the Arbequina, which compliments fish and vegetables and the Koroneiki, which is perfect for soups and salads. I can’t wait to try both of them.
Learn more about Pompeian’s Varietal Collection here and to see more recipes using the Varietals Collection from other bloggers, search #PompeianVarietals and see what comes up on Facebook, Twitter, Google +, Instagram, and Pinterest.
Now, tell me – What is your favorite way to use olive oil?
This is a sponsored post written by me on behalf of Pompeian.
Marinated Pork Tenderloin
This would be a great recipe to use on the grill! Just heat the grill to medium or use indirect heat. Cook until the desired temperature of the pork tenderloin is achieved.
Yield: 4 - 6 servings
Prep Time: 2 hours 10 min
Cook Time: 40 min
1 - 1.5 to 2 pound pork tenderloin
½ cup Pompeian Varietal Collection Picholine Olive Oil or whatever type of olive oil you have on hand
2 Tbsp olive oil for later
1⁄3 cup soy sauce
1 tbsp lemon juice
2 tbsp Worcestershire sauce
2 tbsp finely chopped parsley
2 tsp black pepper
4 cloves minced garlic
- Trim fat off of pork tenderloin. Place in a large Ziploc bag or in a plastic container.
- Mix all of the other ingredients together well. Pour over tenderloin.
- Refrigerate for at least 2 hours.
- Preheat oven to 350 degrees.
- In a frying pan, put 2 Tbsp of olive oil and heat on medium high. Put marinated tenderloin into the pan. Discard any remaining marinade from bag. Pan sear the pork tenderloin by frying on each side for 2 - 3 minutes. This seals in all of that great taste.
- Put seared tenderloin in a shallow pan.
- Bake for 30 – 40 minutes or until the thermometer reads 160 degrees. (That is for well done, I prefer to take mine out at 145 – 150 degrees as it will cook a little yet while it sits.)
- Let rest for 10 minutes before slicing.
- Serve while warm.
- If there are leftovers, they are perfect for pork tenderloin sandwiches.