Tender, delicious , and low sodium lemon herb herb pork tenderloin recipe:
- 1 – 1 ½ lb pork tenderloin
- ½ cup lemon juice
- 2 Tbsp olive oil (plus more for the roasting skillet)
- 4 cloves garlic, minced
- 1 tsp Mrs Dash chicken grilling seasoning
- Italian: 1 tsp basil,1 tsp oregano,1 tsp thyme, 1 tsp parsley, 1 tsp sage
- OR Mustard herb: 1 tsp dried rosemary, 1 tsp dried thyme, 1 Tbsp Dijon mustard
- Place all of the citrus marinade ingredients (using only one of the seasoning lists) into a gallon-sized zipper plastic bag
- Close the bag and squeeze to completely mix the marinade ingredients.
- Add the tenderloin to the bag, and close the bag. Turn and squeeze the bag to ensure the marinade has fully coated the pork
- Place the bag in the refrigerator, and let it marinate overnight, or at least 3 hours.
- Remove the bag from the refrigerator and let it sit on the counter at room temperature for 30 minutes to bring the meat to room temperature before cooking.
- Place a cast iron skillet or other oven-safe pan on the middle rack of the oven. Preheat the oven to 450 degrees F.
- Remove the hot skillet from the oven. Carefully drizzle 1 Tbsp olive oil on the pan and swirl to coat the bottom. Remove pork from marinade, reserving the marinade, but do not scrape solids off the pork. Using tongs and taking care not to be hit by oil spatter, place the pork in the skillet. Immediately place the skillet in the preheated oven.
- Roast for 10 minutes. Then, using tongs, flip the pork over.
- Reduce the oven temperature to 400 degrees F, pour the remaining marinade over top of the pork, and continue cooking another 10-15 minutes, until the internal temperature of the pork is 145 degrees F in the thickest part of the meat.
- Remove the skillet from the oven. Place the pork on a cutting board, cover loosely with foil, and let it rest for 10 minutes (the inside of the pork will continue to cook a little during this time)
- Slice and serve.
According to our estimates, one serving from this recipe will contain 55 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 55 mg of sodium per serving implies that this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
