Herb Marinated Pork Tenderloins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lemon, zest grated
3/4 c freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 T. minced garlic (6 cloves)
1 1/2 T. minced fresh rosemary
1 T. chopped fresh thyme leaves
2 t. Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
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Directions: |
Directions:Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme and 2 t. salt in a sturdy 1 gallon resealable bag. Add the pork tenderloins and turn to coat. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for 12 - 24 hours.
Preheat oven to 400º.
Remove tenderloins and discard marinade but leave the herbs that cling to the meat. Sprinkle tenderloins generously with salt and pepper. Heat 3 T. olive oil in a large oven safe saute pan over medium high heat. Sear pork on all sides until golden brown. Place saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137º at the thickest part. Transfer the tenderloins to a platter and cover tightly with foil. Allow to rest 10 minutes. Carve 1/2 inch thick slices. The thickest part will be quite pink (it's just fine!) and the thinnest part will be well done.
Make a simple pan gravy from the juices and bits of meat in the saute pan by placing on the stove at medium high heat and slowly adding 1/2 to 1 cup chicken stock while scraping up the bits of fond in the pan. Serve over the pork. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This has wonderful flavor and goes great with roasted baby potatoes and grilled asparagus!
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