Berghoff Pork Tenderloin
Marinade:
1/4 cup vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons chopped garlic
2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Pork
3 tablespoons vegetable oil
8 (7-ounce) pork tenderloin pieces, silverskin removed (tenderize the meat before you get started)
Sauce
2 tablespoons chopped garlic
3 tablespoons diced white onions
2 1/2 cups pork, veal, or chicken broth
1 3/4 tablespoons fresh lemon juice
1 tablespoon chopped fresh rosemary
2 teaspoons lemon zest
Salt and ground black pepper
1 1/2 tablespoon cornstarch slurry
Make the marinade: In a large bowl, whisk the oil, lemon juice garlic, rosemary, salt, and pepper together. Place the pork into the marinade and toss to coat. Cover and marinate for 4 hours in the refrigerator, turning occasionally, until ready to cook.
Preheat the oven to 375 degrees. Grease a baking sheet.
Make the pork: In a large, heavy skillet, heat the oil over high heat. Place the tenderloins in the skillet and sear on all sides. Remove from the skillet and place on the prepared baking sheet. Bake in the oven for 10 to 15 minutes, or until cooked to the desired degree of doneness (approx 160 degrees F). Remove from the heat, cover, and let stand for 10 minutes before slicing to serve. Do not clean the skillet.
Make the sauce: Using the same skillet as was used for the pork, lightly saute the garlic and onions for 2 minutes. Add the broth, lemon juice, rosemary, lemon zest, and simmer for 30 minutes. Season with salt and pepper, and thicken slightly with the cornstarch slurry to achieve desired consistency. Keep warm.
Slice the pork into 1/4-inch-thick slices and fan out on a plate. Ladle the pork jus over the top. Serve with your favorite starch and vegetable.
That's it, serve with a delicious German riesling or gewurztraminer for an authentic experience!
