How to make
Clean the tenderloins from the white skin on the surface. Sprinkle with a little salt and black pepper and rub the meat on all sides. Place the tenderloins in a lightly greased baking tray.
Finely chop the thyme sprig and rosemary sprig. Mix them with the olive oil, white wine and mustard.
Pour the marinade over the meat and rub with your fingers on all sides so that it sticks well to the tenderloins. Place the bay leaf and the remaining two sprigs - thyme and rosemary - on top.
Cover the tray with cling film and leave it in the refrigerator for 1 day. This way the meat will marinate well and absorb the flavors.
You really don't have to do anything else, the marinade will do its job and make the festive dish irresistibly delicious and tender. The convenience is that you can leave it from the day before, or even from the day before that and put it to bake only after your guests have almost finished with their appetizers.
When it's time to cook it, simply remove the foil and put it in the oven preheated to 360°F (180°C). Bake for 30-40 minutes, depending on the thickness and size of the tenderloins.
When the pork tenderloins are ready, leave them for 10 minutes, then cut them into thick slices and serve them in portions with your preferred side dish, which can be roasted potatoes, glazed carrots or roasted vegetables, vegetable puree, fresh Caprese salad or others.
You have an easy and very tasty main dish, without having to stand by the stove, it cooks itself, while you are at the table with your guests and family. Of course, you just have to time it and not overcook the tenderloins too much to make them really tender and delicious.
Enjoy!
