Succulent, Herb Roasted Pork Tenderloin (Buzhenina) that hardly takes any effort to make. Classic Ukrainian recipe that uses 4 ingredients and never disappoints.
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In a large zippered bag, add garlic, Tuscan seasoning, 2 tablespoons of olive oil, salt and pepper.
Place pork tenderloin inside the bag coating it evenly. Place the bag in a fridge for at least 2 hours or overnight.
Preheat the oven to 360 F.
Heat 1 tablespoon of olive oil in a large non-stick skillet over a medium heat.
Remove pork from the plastic bag and sear it for 4-5 minutes on both sides until it’s nice and slightly brown.
Wrap seared tenderloin in 2 pieces of aluminium foil, place it on a baking sheet and roast for 1 hour.
Remove from the oven and let Buzhenina rest for 15 minutes before cutting it.
Serve with my Garlic Mashed Potatoes or simple baked potatoes.
If you don't have Tuscan seasoning, simply use dry oregano or thyme.
Calories: 177kcal | Carbohydrates: 2g | Protein: 20.5g | Fat: 9.7g | Saturated Fat: 1.9g | Cholesterol: 55mg | Sodium: 288mg | Potassium: 336mg | Fiber: 0.7g | Sugar: 0.7g | Iron: 0.9mg