Recipe: Herb-Marinated Pork Tenderloin
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag.
- Add the pork tenderloins and turn to coat with the marinade.
- Squeeze out the air and seal the bag.
- Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat.
- Sprinkle the tenderloins generously with salt and pepper.
- Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat.
- Sear the pork tenderloins on all sides until golden brown.
- Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part.
- Transfer the tenderloins to a platter and cover tightly with aluminum foil.
- Allow to rest for 10 minutes.
- Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done.
- Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.