I initially made this for my dinner party, but I like it so much, I made it for a family dinner at home a week later. The pork is flavored perfectly by the herbs and fresh lemon juice. All the herbs came from mom's herb garden, they were left over from the dinner party and held up nicely in the refrigerator, the rosemary keeps for quite a long time. I really need to get back into container gardening at our house once it cools down for the year (um...maybe November?) This recipe is from Ina Garten, no wonder it turned out just perfectly.
1 lemon, zest grated
¾ cup freshly squeezed lemon juice (4 to 6 lemons)
½ cup olive oil
2 tablespoons minced garlic
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
3 pork tenderloins
Freshly ground black pepper
Combine the lemon zest, lemon juice, 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. 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. Place the tenderloins in a baking dish, roast in the oven for 10 to 15 minutes, until the meat registers 140 degrees. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in ½ inch thick diagonal slices. Serve warm.
|Pin It Now!|