Herb-Marinated Pork Tenderloins
- Level: Easy
- Total: 3 hr 35 min
- Prep: 10 min
- Inactive: 3 hr 10 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 335
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 147 milligrams
- Sodium
- 461 milligrams
- Carbohydrates
- 2 grams
- Sugar
- 0 grams
- Protein
- 48 grams
- Level: Easy
- Total: 3 hr 35 min
- Prep: 10 min
- Inactive: 3 hr 10 min
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 335
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 147 milligrams
- Sodium
- 461 milligrams
- Carbohydrates
- 2 grams
- Sugar
- 0 grams
- Protein
- 48 grams
Ingredients
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.
Looking for Something Else?
Recipe Review Highlights
The recipe consistently produces moist, tender, and flavorful pork tenderloin, with a bright and refreshing lemon-herb marinade that is well-balanced and enhances the natural taste of the meat. Many reviewers praised the simplicity and ease of preparation, along with the impressive results.
Reviewers often substituted ingredients to suit their preferences or availability. Common substitutions included using dried herbs instead of fresh, reducing lemon juice or zest to balance the flavor, and using honey mustard or other types of mustard. Some experimented with cooking methods like grilling or smoking, which also yielded great results.
The recipe is versatile and suitable for various occasions, from quick weeknight dinners to special family gatherings and dinner parties. It has been featured during summer barbecues, Christmas dinners, Father's Day celebrations, and as a main dish for a variety of festive meals.
