one lemon, zest grated
3/4 cup freshly squeezed lemon juice (four to six lemons)
2 tablespoons minced garlic (six cloves)
one 1/2 tablespoons minced fresh rosemary leaves
one tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
3 pork tenderloins (about one pound every single)
Freshly ground black pepper
- Mix the lemon zest, lemon juice, 1/two cup olive oil, garlic, rosemary, thyme, mustard, and two teaspoons salt in a sturdy one-gallon resealable plastic bag. Add the pork tenderloins and flip to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least three hrs but ideally overnight.
- Preheat the oven to 400 degrees F.
- Eliminate the tenderloins from the marinade and discard the marinade but depart the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat three tablespoons olive oil in a huge oven-proof saute pan in excess of medium-higher heat. Sear the pork tenderloins on all sides until finally golden brown. Area 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 portion. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Enable to rest for 10 minutes. Carve in one/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it really is just fine!) and the thinnest element will be well carried out. Season with salt and pepper and serve warm, or at room temperature with the juices that acquire in the platter.
2009, Ina Garten, All Rights Reserved
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