Marinated Pork Tenderloin w/Horseradish Sauce
Marinated Pork Tenderloin w/Horseradish Sauce

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, marinated pork tenderloin w/horseradish sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Marinated Pork Tenderloin w/Horseradish Sauce is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Marinated Pork Tenderloin w/Horseradish Sauce is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook marinated pork tenderloin w/horseradish sauce using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Marinated Pork Tenderloin w/Horseradish Sauce:
  1. Prepare 1 lb Pork Tenderloin
  2. Get 1 tbsp Butter
  3. Get Marinade
  4. Take 2 tbsp Extra Virgin Olive Oil
  5. Prepare 2 tsp Honey
  6. Make ready 1/2 tsp Salt
  7. Get 1/4 tsp Ground Black Pepper
  8. Take 1/2 tsp Fresh Minced Greek Oregano
  9. Take 1/4 tsp Dried Rosemary
  10. Get 1/4 tsp Dried Tarragon
  11. Prepare Horseradish Sauce
  12. Prepare 1/4 cup Mayonnaise
  13. Get 1 1/4 tsp Horseradish
  14. Prepare 1 pinch Salt
  15. Get 1 pinch Ground Black Pepper
  16. Get 1/2 tsp Lemon Juice
Steps to make Marinated Pork Tenderloin w/Horseradish Sauce:
  1. In a mixing bowl, mix marinade ingredients. Add tenderloin(s) and coat thuroughly. Let marinate in the refrigerator for at least 2 hours.
  2. Preheat oven to 400°F.
  3. Add butter to an oven-safe skillet or sauté pan over medium-high heat. Sear the marinated tenderloin(s) on all sides until a brown crust has formed.
  4. Place pan with tenerloin(s) into oven and bake for 15 minutes or until internal temperature reaches 135°F.
  5. Mix together horseradish sauce ingredients in separate bowl and set aside.
  6. Remove meat when finished and let rest for 5-10 minutes before slicing.
  7. Serve in 1/4-1/2 inch thick slices with sauce on the side.

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