Monday, October 1, 2012

Herb Marinated Pork Tenderloin

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)


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