4 Videos | Photo: Herb-Marinated Pork Tenderloins Recipe
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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By SyracuseNY
on May 12, 2013
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It's hard to go wrong with pork tenderloin--I've made quite a few of them and have never really been disappointed, and this was okay, but nothing special. I made the recipe because I had all the ingredients on hand, and because of the many 5-star reviews. Probably won't make again because there are so many better recipes for this cut of meat.
By jfordyce_11686302
New York, NY
on April 29, 2013
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I've been making a variation on this for years, adapted from Robert Carriere. It's wonderful, easy, quick and virtually foolproof. I don't brown the tenderloins first, but put them directly in the oven for about 30 minutes, depending on size. I also put in another tray with small potatoes and, at the end, asparagus. No stovetop mess!
By Danyial67
on April 17, 2013
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This recipe was AMAZING!!! I made this for a special family dinner and heard comments like "This is better than a restaurant" "Did a professional Chef make this?"
I followed the recipe to a tee. I marinated for about ten hours and had two tenderloins on hand so only made two. I also cooked the meat longer than the 20 minutes. I believe mine was in for at least 30.
I will put this recipe into my dinner rotation and would gladly serve to dinner guests. Oh wait, I did the next day!
Read all 213 reviews