lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, October 20, 2016

Lemon Garlic Pork Tenderloin

I love making my mom's roast potato recipe, with whatever herbs I have on hand. This night, it was dill roasted potatoes (which would work beautifully with salmon) and green beans.  I had bought a giant bag of lemons at Costco, way overestimating my lemon needs, so I was on the hunt for savory lemon recipes.  I always have a pork tenderloin or two in the freezer and I looked for a recipe where I could roast the pork at the same temperature as the potatoes (damn you single oven!)  I found this recipe from I Wash, You Dry.   If you remember, try and marinate the pork overnight, it really adds a nice lemony brightness to the meat.
Lemon Garlic Pork Tenderloin

2 tablespoons lemon juice
3 tablespoons olive oil, divided
1 teaspoon minced garlic
½ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon black pepper
1 (1 ½ to 2 lb) pork tenderloin

In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, garlic, parsley, salt and pepper. Place the pork in a large Ziploc bag and pour the marinade overtop. Refrigerate at least two hours, ideally overnight.

Preheat the oven to 425 degrees. Heat the remaining oil in an oven proof skillet over medium heat. Remove the pork from the marinade and sear on all sides in the oil. Transfer the skillet to the oven and cook until the internal temperature reaches 135 degrees, about 20 minutes. Remove from the oven, cover with foil and let rest for 10 minutes. Slice and serve.
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