Entertaining: Summer Thyme Tenderloin

 In Feature, Food

A medley of herbs ensures this tenderloin is never short on flavor.


Ready for a new melt-in-your-mouth summer favorite? Look no further than a delicious pork tenderloin, the leanest and most tender cut of pork with very little fat and plenty of mouth-watering juices. This Herbed Pork Tenderloin recipe from the chefs at Schnucks Cooks features a rosemary thyme marinade and herbal rub with all your favorite fresh herbs and spices for a healthy and easy dinner any night of the week. Serve it with a cool Summer Sweet Corn Salad, chock full of tasty summer veggies, for an added kick of nutritious flavor.

Herbed Pork Tenderloin

(Serves 6)

  • 2 garlic cloves, minced
  • 1 medium shallot, minced
  • 1/2 cup chopped assorted fresh herbs such as chives, parsley, rosemary and thyme
  • 1 twin pack Pride of the Farm pork tenderloins (about 2 1/2 pounds)
  • 1 tablespoon Schnucks extra virgin olive oil
  • 3/4 cup Schnucks Select rosemary thyme marinade


  1. In a small bowl, mix garlic, shallots and herbs. Place tenderloins on a sheet of waxed paper; brush with oil. Rub herb mixture all over pork.
  2. Preheat grill pan or large skillet over medium-low heat. Add tenderloins and cook 30 minutes or until internal temperature reaches 145°F, turning every five to 10 minutes to brown all sides. Pork should be slightly pink in center. Let pork stand five minutes to set juices.
  3. Slice pork into 1-inch-thick slices; drizzle with marinade and serve.

Summer Sweet Corn Salad

(Serves 6)

  • 6 ears corn, husks and silks removed
  • 1 medium tomato
  • 1 red bell pepper
  • 1 small English cucumber
  • 1 small zucchini
  • 1/2 small red onion, chopped
  • 1/4 cup Schnucks Italian-style salad dressing

With sharp knife, cut uncooked corn kernels from ears of corn. (You should have about 4 cups.) Cut tomato, pepper, cucumber and zucchini into 1/2-inch pieces; transfer to serving bowl and toss with onions and salad dressing. Let stand five minutes to blend flavors.

Hot Tip: That’ll Do, Pig.

Don’t overdo it! The most common mistake when cooking pork tenderloin is to overcook the meat and dry it out. You can cut into the meat and check the color to see if it’s done, but this allows all the juicy goodness to run out. Use an instant-read thermometer instead; be sure to insert it into the thickest part of the cut. If you don’t like slightly pink meat, go for an internal temperature of around 150°F.



Herbed Pork Tenderloin


Samuel Adams Octoberfest


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