Herb Marinated Tenderloin
Herb marinated tenderloin offers a savory, flavorful main dish with soy, sherry, and herbs, perfect for special occasions or family dinners with a delicious roasted finish.
Ingredients
Instructions
- Mix all of the ingredients to prepare the marinade.
- Marinate the tenderloin in the mixture for at least 24 hours, turning occasionally.
- Preheat the oven and bake the tenderloin in the marinade at 425°F for 45 minutes for rare doneness.
- For medium well, bake at 425°F for 45 minutes, then reduce the oven temperature to 325°F and continue baking for an additional 45 minutes.
Tips & Substitutions
For a deeper flavor, consider adding fresh herbs like rosemary or parsley to the marinade. If you don't have cooking sherry, white wine or apple cider vinegar can be good substitutes. Be sure to let the tenderloin rest for 10-15 minutes after baking to retain its juices. Adjust the hot sauce to your heat preference.
Serving Suggestions
Slice the tenderloin thinly and serve it with a side of roasted vegetables or a fresh green salad. This dish pairs beautifully with Summertime Rice Salad for a complete meal. Drizzle any leftover marinade over the slices for enhanced flavor, and consider adding a creamy potato side for balance.
Storage & Reheating
Leftover marinated tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 325°F until warmed through, about 15-20 minutes. This helps maintain the meat's moisture and tenderness.
Nutrition & Diet Analysis (per serving)
Each serving of Herb Marinated Tenderloin contains roughly 76 calories, with 5g protein, 13g carbohydrates, and 2g fat. It is an excellent source of vitamin C (113% of the Daily Value), iron (30% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while tenderloin is the preferred cut for its tenderness, you can use sirloin or flank steak as alternatives. Just adjust cooking times based on the thickness of the meat to ensure it's cooked to your desired doneness.
How can I tell when the tenderloin is done cooking?
The best way to check doneness is by using a meat thermometer. For rare, aim for 125°F, for medium well, look for 150°F. Always let the meat rest after cooking to allow the juices to redistribute for optimal flavor and tenderness.
Can I marinate the tenderloin for longer than 24 hours?
Marinating for longer than 24 hours can intensify the flavors, but be cautious as the meat may become too salty or mushy. If you choose to marinate longer, consider reducing the soy sauce amount or adding more herbs to balance the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).