Hi Everyone,
Two post in the same month. Oh My!!
Lee and I had this for dinner last night and it is good, so thought I'd pass it along.
Here goes
Herb-Marinated Pork Tenderloins
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons....we used 4)
Good olive oil
2 Tbls. minced garlic (6 cloves....we used 1 whole head)
1-1/2 Tbls. minced fresh rosemary leaves
1 Tbls. chopped fresh thyme leaves
2 teas. Dijon mustard
Kosher salt
3 pork tenderloins about 1 pound each
We used a boneless pork loin roast and cut to size what we thought we needed
Freshly ground black pepper
Directions
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teas. 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. (DUH!!) Marinate the pork in the refrigerator for at least 3 hours but perferably overnight. (We did 6 hours.)
Preheat oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously wth salt and pepper. (Now here comes the part I hate!) Heat 3 Tbls. olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork on all sides until golden brown and you have grease splatter all over your kitchen!! Place the saute pan in the oven and roast the pork for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the pork to a platter and cover tightly with aluminum foil. Allow to rest 10 minutes. Carve in 1/2 inch thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine she says) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect on the platter.
Ours was not too pink, but I do question if this is right or not..guess I'm just funny about pint pork!!
This is Ina Garten's recipe, so I guess she knows what she's talking about cause it was really yummy.
Serves 6 people unless one of them is Lee and then you better get what you can cause he just keeps eating and eating!!
Let me know if you try it and how you like it.
Enjoy!!
Love, Linda