Pork Tenderloin Marinated in Herbs

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	25 mins
Total Time	4 hrs 55 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

2 pork fillet (s), not too big
salt and pepper
5 tablespoon oil

For the marinade:

6 tablespoon red wine vinegar
9 tablespoon oil
3 teaspoons Dijon mustard
10 tablespoon herbs, chopped, e.g. parsley, dill, chives, chervil, cress, fresh or frozen
3 teaspoons pink pepper

Instructions

Rinse, dry and season pork tenderloin with salt and pepper. Heat the oil, fry the pork tenderloin well on all sides and then place in the oven at 200 ° C for about 10 minutes. Use a roasting thermo if necessary.
Let the meat cool down lukewarm. With a sharp knife, cut into slices approx. 1/2 cm thick and place in a deep plate in a flake shape. Season with salt and pepper vigorously.
Mix all ingredients for the marinade and the gravy well in the shaker and pour over the meat. Possibly lift the meat slices again so that everything is moistened with the marinade.
Let it steep for at least 4 hours. You can also prepare the meat the day before and let it steep overnight.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.