Butter. Parmesan. MEAT JUICES.

Butter. Parmesan. MEAT JUICES.

Yesterday was a wintery-feeling day in LA...meaning it was "cold" enough to rock a SWEATSHIRT on my decorating trip to Michael's craft store. I decided to roll with the weather and make a cozy dinner with this super easy recipe for tenderloin... 

Marinated Pork Tenderloin

(Each batch of marinade is enough for a 2 lb tenderloin, enough for 3-4 servings)


1/4 cup olive oil

1/4 cup low-sodium soy sauce

1 tsp garlic powder

2 T dijon mustard

1 T horseradish mustard (I used Annie's Organic brand)

1 tsp honey

A few cracks of black pepper 

  1. Add each marinade ingredient to a large Ziploc bag. Shake to combine thoroughly, then add in pork loin and turn to coat. Refrigerate a few hours or overnight.
  2. Let tenderloin sit on the countertop for about 45 min. before roasting. Transfer pork and marinade to a deep baking pan (I line it with foil for easier cleanup). Roast at 350 degrees for 35-40 minutes, turning pork halfway through cooking and basting with the marinade.
  3. Once it’s finished cooking, remove from the oven and allow the tenderloin to rest 10 minutes in the pan, covered with foil. Slice and serve with pan drippings spooned over the top.

I served the pork tenderloin over some parmesan polenta. I make mine with mostly 2% milk and a little water, then season with S&P and add in as much parmesan and butter at the end as you want. Stir in some chopped chives for color and to make yourself think it's healthy.

This morning we still had quite a bit of polenta left over in the fridge, so I reheated it with some milk for a delish breakfast bowl. I added two soft-boiled eggs and a crispy slice of bacon. YUM!

Polenta, eggs & bacon with some Earl Grey and clementines

Polenta, eggs & bacon with some Earl Grey and clementines

Bacon spoon!

Bacon spoon!