1 4-lb pork tenderloin
(Double or triple the following, I do this every time so that there is an Au Jus to drizzle on top of each guest’s entree!  If you use the amounts below, there is hardly any juice left in the pan to pass around)
3 Tbsp. extra virgin olive
2 Tbsp. freshly squeezed lemon juice
1 tsp. thyme (not in powdered form)
2 cloves garlic, minced through a garlic press (rather than one clove indicated in the recipe)
Also generously sprinkle tenderloin with:
Mrs. Dash Garlic and Herb Seasoning
Nature’s Seasoning
Directions@ La Bella Vita Cucina <GET DIRECTIONS CLICK HERE


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Copyright 2014 Scoopess
Roz 2014-01-06 10:04:37
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Thank you Mandy for letting your readers know about the pork tenderloin recipe that my family loves and that I receive so many emails about. I appreciate your kindness and respect in directing your readers to the original blog post when so many new bloggers copy and paste recipes and don't give correct citation. You should be applauded! You also have me as a new follower! Have a wonderful 2014!