Buzhenina
Succulent, herb roasted pork tenderloin (Buzhenina) that hardly takes any effort to make. Classic Ukrainian recipe that use 4 ingredients and never disappoints.
Prep Time: 5 minutes
Cook Time: 1 Hour, 10 minutes
Servings: 6
Calories: 177 kcal
Author: Iryna Bychkiv
Ingredients
1 lb. pork tenderloin
2 heaping tsp Tuscan seasoning (Can simply use dry oregano or thyme instead)
7 cloves garlic, pushed through a garlic press
3 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
Instructions
- 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 olive oil in a large non-stick skillet over a medium heat.
- Remove port from the plastic bag and sear it for 4-5 minutes on both sides until it is nice and slightly brown.
- Wrap seared tenderloin in 2 pieces of aluminum 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 garlic mashed potatoes or simple baked potatoes.
Nutrition
Calories 177 kcal, Carbohydrates 2 g, Protein 20.5 g, fat 9.7, Sodium 288 mg,