20160301_134600-1I typically try to keep our pantry, refrigerator and freezer stocked. I’m a cancer, it’s in my nature. However, due to some unforeseen expenditures our budget took a large hit several months ago and we have been trying to recover. Part of this recovery meant other areas of our budget would take a hit, including our food bill. (With three growing boys, you can imagine, this is one of our largest monthly expenditures). In an effort to do my part I became extremely creative with meals using only what we had in the pantry, refrigerator and freezer. After going through all the meat and making several vegetarian meals, my husband, who is mostly carnivore, insisted that I go grocery shopping and even bumped that budget back up. I, however, am not as comfortable with our financial situation yet, so I opted for some of the more budget friendly meats, such as pork. This isn’t something I cook frequently, but am pleased with how this turned out, so I thought I’d pass it on to you.


I decided around lunch time to go ahead and marinade the pork. I began by quickly whisking together the white wine, olive oil, garlic, Italian seasoning, onion powder, salt and pepper. I pierced the pork tenderloin several times with a fork and placed it in a glass dish to marinade. I poured the marinade over top, sealed the dish with the lid and placed it in the refrigerator and ran some afternoon errands. Before picking the boys up from the bus stop I pulled out the pork, turned it over and pierced it from the other side and spooned the marinade over top.



About 25 minutes before dinner I preheated the oven to 400 degrees. I took out my skillet and seared the meat over medium-high heat 1-2 minutes each side on all four sides. I lined a shallow baking pan with aluminum foil and placed the meat in the pan. I put the pan in the oven and baked for 15 minutes (make sure the center comes to 150 degrees before removing it from the oven.) I took it out of the oven and let it rest for 5 minutes before slicing.


This happened to be the most tender and juicy pork tenderloin I have ever cooked. My family, including my young boys, ate every bit up and cleaned their plates without needing any bribes. I served it with wild rice and lima beans. My husband said he grew up having apple sauce with his pork so I handed him a toddler squeeze tube of apple sauce, he said “never mind” and actually enjoyed the pork without anything on it.20160301_170418-1


Pork Tenderloin

½ cup Olive oil

½ cup White wine

1 TBSP Italian seasoning

1 clove garlic

1 tsp onion powder