Cilantro Pork Tenderloin with Roasted Tomatoes

Cilantro Marinated Pork Tenderloin with Slow Roasted Tomatoes

If you love cilantro you will love this!  I know I say this every week but it really was one of the easier recipes that we've done.  With our busy schedules I put the pork and cilantro in a Ziploc bag in the morning, and threw it in the oven when I walked in the door.   Dinner was on the table 30 min later.

Cilantro Pork Tenderloin

  • 3 tablespoons olive oil
  • 3 tablespoons olive oil
  • 1⁄2 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 2 lb pork tenderloin, trimmed
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon pepper
  1. Combine oil, cilantro, garlic and pork in a ziploc bag.  Seal bag and refrigerate overnight. 
  2. Preheat oven to 425 degrees. 
  3. Sprinkle pork with salt and pepper on a baking sheet. 
  4. Bake 20 to 22 minutes or until thermometer reads 145 degrees.
  5. Cover with foil and let stand 5 minutes before slicing.

Slow Roasted Tomatoes

  • 15 plum tomatoes, halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  1. Preheat oven to 200 degrees. 
  2. Place tomatoes, cut side up, on a large rimmed baking sheet.
  3. Drizzle with oil and sprinkle with garlic.
  4. Bake 6 to 8 hours or until roasted and soft. 

Note: Cool and store any remaining tomatoes in refrigerator. 


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