- 1 Pork tenderloin
- 1/4 cup olive oil, plus about 2 tablespoons for searing the tenderloin
- 1 cup white wine
- Juice of one lemon
- 3–4 cloves of garlic, minced
- 1 small yellow onion, chopped
- Fresh rosemary, about 2-3 sprigs
- Kosher salt and black pepper
- Whisk together the olive oil, white wine, lemon, garlic, onion and salt and pepper to taste.
- Place the tenderloin in a large freezer bag with the marinade.
- Remove the rosemary from 2-3 sprigs of rosemary and add them to the bag. I just hold the rosemary sprig at the top and peel the rosemary from the stem with my fingers.
- Marinate the pork for at least 3-4 hours in the refrigerator. If you have time, it’s even better if you marinate overnight.
- Remove the tenderloin from the refrigerator about a half hour before you’re ready to cook so it isn’t cold when you sear it.
- Pre-heat the oven to 350 degrees.
- Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s hot.
- Add the tenderloin to the hot skillet. Sear the tenderloin until it is browned on both sides. This will take about 10 minutes (five on each side).
- Transfer the tenderloin to a roasting pan and roast until the internal temperature is 160 degrees. The time for this may vary depending on your oven, mine took about 45 minutes.