Lately I have been trying to make meals with different types of meat while pork isn't a huge staple in our house it is a welcome change.
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 1 pork tenderloin
- Freshly ground black pepper
Mix together all the seasonings in a bowl
place the pork tenderloin in a large ziploc bag and pour the marinade in the bag
Put into the refrigerator and let sit for at least 2 hours
In a skillet with a little olive oil sear each side of the tenderloin
place in a pan and bake at 350 degrees for 1 1/2- 2 hours (time will depend on the size, just check the tenderloin with a meat thermometer in the thickest park, temperature should be around 145-150 degrees)
Let sit for 10 minutes before slicing (pork can be a little pink)
Enjoy!!
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