Pork tenderloin is a go-to for me when I am meal planning. Why you ask?
It is really easy to prepare, goes with just about anything, and my boys will gobble it up.
My go-to method is a marinade, quick sear, and a roast. Sometimes, I forgo to marinade and make a pan sauce (or do both!).
A few of my favorites are:
Pan Roasted Pork Tenderloin with Creamy Roasted Garlic Sauce, BBQ Chipotle Mango Grilled Pork Tenderloin, and Roasted Pork Tenderloin with Creamy White Wine, Mustard, and Blue Cheese Sauce.
I am getting hungry just thinking about all of that deliciousness....
My recipe for Garlic Ranch Pork Tenderloin certain falls into the group above. The marinade is full of salty, herby, and savory flavors. I marinate the pork for at least 6 hours and it soaks in all of the good stuff. I choose to roast my pork in this recipe, but you can certainly grill it is that is your preferred method...or if it is just to damn hot to have your oven going during the summer.
The pork is a crowd pleaser, and my kids absolutely loved it. Dinners like these are my favorites during the week because I can get the pork prepped in the morning, at dinner time toss it into a hot pan, and we are eating in about 30 minutes. I served this with a side of herbed rice and orzo, and steamed green beans because I can get them made quickly as the pork cooks.
Tonight Restaurant Week starts in Green Bay, and I am looking forward to a few nights out! Tonight, we are bringing the kiddos with our friends to a pizza place that is offering a menu for the event. We went last year, and the kids enjoyed participating. I love the idea of picking an appetizer, entree, and dessert that are kid friendly and shareable. Have a great day!
Garlic Ranch Pork Tenderloin
- 2 pork tenderloin, about 2 ½ - 3 lbs
- 1 dry ranch dressing packet
- 1 teaspoon garlic powder
- 1-2 clove garlic minced
- ¼ cup low sodium soy sauce
- 1 tbl dijon mustard
- 1 tbl fresh lemon juice
- ½ cup olive oil, or other oil of choice
- In a mixing bowl, whisk together ranch packet, garlic powder, minced garlic, soy sauce, mustard, oil, and lemon juice. Place pork in a large sealable bag, and pour in the marinade. Push out the air, and seal. Move the pork around in the bag so it is coated in the marinade. Place in fridge 6-8 hours.
- Pre-heat oven to 350°F. Heat the olive oil over medium-high heat in an oven safe skillet. Brown pork tenderloin on all sides.
- Place the skillet in the oven and cook for 20-25 minutes (flipping halfway) or until the pork registers 155-160 degrees. Remove from the oven, tent with foil to keep warm while the pork rest for about 5 minutes.
- Slice and serve.