Herb-Marinated Tenderloin

Herb-Marinated Tenderloin

2
Sam Baderdeen 1

"Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, can add any wanted flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive though so only cook this once in a while."

Ingredients 4 h 28 m {{adjustedServings}} servings 222 cals

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
  2. Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
  3. Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.
Tips & Tricks
Grecian Pork Tenderloin

See how to make a zesty, Greek-inspired marinade for grilled pork tenderloin.

Cocoa-Rubbed Pork Tenderloin with Cherry Sauce

See how to make an incredibly easy pork tenderloin with black cherry sauce.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
jessicainboise
12/22/2011

This was actually a pretty good recipe, of course it always depends on the cut of meat you buy, and be sure to bring it up to room temperature before grilling or broiling.

joshanderin
1/8/2015

I don't understand why we are cutting them in half. Which direction? And when do I take the garlic and herbs out?