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Easy Yogurt-Marinated Pork Tenderloin

Ali Rosen


  • 4 tablespoons Greek yogurt
  • 4 teaspoons salt
  • 4 pounds (2 to 4 pieces) pork tenderloin
  • 2 tablespoons herbes de Provence
  • 1 tablespoon garlic powder
  • 1 tablespoon canola or vegetable oil
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Chef notes

As long as you give it time to rest with a bit of salt before cooking, the sky is the limit with pork tenderloin.



Preheat the oven to 400 F.


Combine the yogurt and salt in a bowl. Coat the pork tenderloin in the yogurt mixture and then roll in the herbes de Provence and garlic powder. Let it sit marinate for a few minutes (or even overnight in the fridge) to defend against dry meat.


Place an oven-safe pan on the stove on medium-high heat. Once the pan is hot, add the oil to the pan, then the tenderloin. Cook for 5-6 minutes, turning every few minutes so that each side browns.


Move the skillet into the oven and cook for an additional 10-15 minutes or until the internal temperature has reached 135 F for medium-rare or 145 F for medium. The cook time really depends on the thickness of the meat, so start checking early if you are cooking a smaller cut.


Remove from the oven and let the tenderloin rest for at least 5 minutes before carving.