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 kgs pork tenderloins (about each)

Herb-Marinated Pork Tenderloins

Herb-Marinated Pork Tenderloins might be just the main course you are searching for. One portion of this dish contains about 47g of protein, 22g of fat, and a total of 411 calories. This gluten free, dairy free, and primal recipe serves 6. From preparation to the plate, this recipe takes around 3 hours and 35 minutes. A mixture of lemon juice, lemon zest, rosemary leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

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 1kgs

pork tenderloins (about each)

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices 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. The Finca La Malena Malbec with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Finca La Malena Malbec

100% Malbec from eastern Mendoza. Limestone and clay soils, cool winters and warm summers provide great fruit concentration, and smooth tannins. Dark ruby in color reflecting light in an array of orange/purple hues. Pleasant nose filled with hints of red forest fruits and herbs. Young round tannins give it a silky sensuous texture that leads to a rich mouthfeel. Mouthwatering layers of red berries, plum, vanilla and spice open as it warms up, delivering a rich varietal character. A delicate finish that bridges the gap between drinks and lingers well after the last sip.