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pork tenderloin slices on blue plate with asparagus spears

Pastured Pork Tenderloin

How to prepare pastured pork tenderloin on the grill or baked in the oven in a traditional manner that is melt-in-your-mouth tender.

Course Main Course
Cuisine American
Keyword grilled, marinated, pastured, traditional
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 154 kcal
Author Sarah Pope

Ingredients

Instructions

  1. Trim any excess skin from the surface of the tenderloin.

  2. Place trimmed pork tenderloin in a glass bowl. 

  3. Mix whey and lemon juice and pour over the top.

  4. Marinate uncovered in the refrigerator for one hour.

  5. Rinse tenderloin with filtered water and and dry thoroughly with a clean, cotton dishtowel.

  6. Cut a large clove of garlic (or two smaller ones) into four or five pieces.

  7. Press the garlic pieces into openings you can make in the pork tenderloin flesh deep enough in so you can almost over it over with the flesh.

  8. Rub two tablespoons of sea salt all over the surface of the tenderloin.

  9. Freshly grind black pepper all over the surface of the tenderloin.

  10. Place on top rack of barbecue grill (or in the oven) which is 350-400 °F (177-204 °C) in a base of foil or foil substitute.

  11. Cover and cook for thirty minutes. To ensure that it is done, test with a thermometer that the middle is 145-165 °F (66-74 °C) after cooking.

  12. Slice and garnish with optional rosemary sprigs on a serving platter. Serve immediately.

  13. Enjoy leftovers as pork sandwiches on sourdough buns with homemade barbecue sauce.

Nutrition Facts
Pastured Pork Tenderloin
Amount Per Serving (0.25 pound)
Calories 154 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.7g
Cholesterol 75mg25%
Sodium 56mg2%
Potassium 407mg12%
Protein 23g46%
Iron 1.36mg8%
* Percent Daily Values are based on a 2000 calorie diet.