Ryan and Ben's favorite
Goes great with my Perogi Potato Casserole
2 Pork Tenderloins 1-1/2 lb. each; or 1 Pork Loin Roast - See Note below
3/4 to 1 c. extra light virgin olive oil
2 Tbls. fresh lemon juice
2 Tbls. dried oregano
2 Tbls. dried rosemary
2 Tbls. dried thyme
2 Tbls. dried parsley
1 t. salt
2 t. pressed garlic
1 t. freshly ground black pepper
1 t. cayenne pepper
1 Tbls. dried beef bouillon
Rinse tenderloin (or roast) in cold water and pat dry.
In a glass baking dish, combine marinade ingredients and rub onto pork. Refrigerate overnight, and turn occasionally. Remove from refrigerator 30 minutes before grilling or baking.
To bake: Bake at 350 degrees for about 45-55 minutes, or until meat thermometer reaches 150 degrees. Brush occasionally with juices. Remove from oven, and tent with foil for about 5 minutes (pork will continue to cook). Then slice into medallions and serve.
To grill: Place tenderloin in a foil pan with marinade, and grill (indirect heat) until meat thermometer reaches 150 degrees. Brush occasionally with juices. Pork tenderloin takes about 30-45 minutes on the grill. When done, remove from grill, and tent with foil for about 5 minutes (pork will continue to cook). Then slice into medallions and serve.