Herb Marinated Pork Tenderloin
Serves : Makes 4 servings. (double this recipe for extra portions!)
- 1/3 lemon, zest grated into a small bowl
- 1/4 cup freshly squeezed lemon juice (1 to 2 lemons)
- Extra Virgin Olive Oil
- 2-3 cloves chopped garlic
- ½ Tbs. fresh rosemary, minced
- 1 tsp. fresh thyme, chopped
- 1 tsp. Dijon mustard
- 450g Pork
- Sea salt & fresh ground pepper to taste
In a plastic Ziploc bag, combine lemon zest, lemon juice, 1/4 cup of olive oil, garlic, rosemary, thyme, mustard, & 3/4 teaspoon of salt. Add pork tenderloin to the bag and make sure it is coated evenly with marinade. Squeeze the air out of the bag and seal it. Marinate the pork in the refrigerator overnight (or for at least 3 hours).
Preheat the oven to 400°
Remove the tenderloins from the bag. Discard the marinade but leave the herbs that stick to the meat. Season the pork generously with salt & pepper.
Heat 1-2 tablespoons of olive oil in a large ovenproof sauté pan over med-high heat. Sear the pork tenderloins on each side until golden brown.
Place the sauté pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat reaches 137°
Transfer the tenderloin to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. Season with salt and pepper to taste, and enjoy.