Herb-Marinated Pork Tenderloins

Name: Herb-Marinated Pork Tenderloins
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 teaspoons Dijon mustard; 2 Tbsps minced fresh rosemary leaves; 1 Tbsp chopped fresh thyme leaves; 6 cloves tablespoons minced garlic; 6 servings Kosher salt; 177 milliliters freshly squeezed lemon juice (4 to 6 lemons); 1 lemon, zest grated; 6 servings Good olive oil; 1 kilograms pork tenderloins (about each)

Herb-Marinated Pork Tenderloins is a gluten free, dairy free, and primal main course. One serving contains 411 calories, 47g of protein, and 22g of fat. This recipe serves 6. Head to the store and pick up pepper, kosher salt, thyme leaves, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 35 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Lemon Juice

Lemon Zest

Olive Oil

Rosemary

Mustard

Garlic

Thyme

Salt

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Pork

Marinade

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat.

Ingredients you will need

Marinade

Herbs

Meat

Sprinkle the tenderloins generously with salt and pepper.

Ingredients you will need

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.

Ingredients you will need

Pork Tenderloin

Olive Oil

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Meat

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 2teaspoons

Dijon mustard 2Tbsps

minced fresh rosemary leaves 1Tbsp

chopped fresh thyme leaves 6cloves

tablespoons minced garlic 6servings

Kosher salt 177milliliters

freshly squeezed lemon juice (4 to 6 lemons)1

lemon, zest grated 6servings

Good olive oil 1kilograms

pork tenderloins (about each)

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Rutini Coleccion Cabernet-Malbec. It has 4.4 out of 5 stars and a bottle costs about 23 dollars.