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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Olive oil
2 tbsp minced garlic (6 cloves)
1 1/2 tbsp minced fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher salt
3 pork tenderloins (about 1 lb each)
Freshly ground black pepper
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 tsp 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.
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 tbsp 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 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 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.
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HERB-MARINATED PORK TENDERLOINS
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Olive oil
2 tbsp minced garlic (6 cloves)
1 1/2 tbsp minced fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher salt
3 pork tenderloins (about 1 lb each)
Freshly ground black pepper
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 tsp 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.
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 tbsp 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 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 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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