Herb-Marinated Pork Tenderloins

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Picture of Herb-Marinated Pork Tenderloins Recipe 4 Videos | Photo: Herb-Marinated Pork Tenderloins Recipe
Rated 5 stars out of 5
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Total Time:
3 hr 35 min
Prep
10 min
Inactive
3 hr 10 min
Cook
15 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 1 lemon, zest grated
  • 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • Good olive oil
  • 2 tablespoons minced garlic (6 cloves)
  • 1 1/2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • 3 pork tenderloins (about 1 pound each)
  • Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup 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 F.

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. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) 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 in the platter.

SERVES 6

Calories: 335

Total Fat: 14 grams

Saturated Fat: 3 grams

Protein: 48 grams

Total carbohydrates: 2 grams

Sugar: 0 grams

Fiber: 0 grams

Cholesterol: 147 milligrams

Sodium: 461 milligrams

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Wine Suggestion for This Recipe

Pinot Noir

Pinot Noir

Delicate, floral red wine

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Newest Ratings and Reviews

Read all 220 reviews

  • on June 17, 2013

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    So amazing and simple and inexpensive. I only had an hour + to marinate so i massaged it quite a bit to get the flavor into the meat. It was delicious. I'm going to try this on chicken next.

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  • on June 16, 2013

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    Oh my gosh is this delicious! I only marinated it for 2 hours (next time I will know further in advance and it still was fabulous! the mustard gives the pork a nice zing. Try it... it was easy and delicious.

    people found this review Helpful.
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  • on June 16, 2013

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    Made this for my son and his family and it was a huge hit. My daughter-in-law asked me for the recipe.
    I did marinate it over night, and think that added depth to the flavor. This was really tender, too.

    people found this review Helpful.
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