Herb-Marinated Pork Tenderloins

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

1
Watch how to make this recipe.
2
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.
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Lemon JuiceLemon Juice
Lemon ZestLemon Zest
Olive OilOlive Oil
RosemaryRosemary
MustardMustard
GarlicGarlic
ThymeThyme
SaltSalt
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Ziploc BagsZiploc Bags
3
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.
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PorkPork
MarinadeMarinade
4
Preheat the oven to 400 degrees F.
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OvenOven
5
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat.
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MarinadeMarinade
HerbsHerbs
MeatMeat
6
Sprinkle the tenderloins generously with salt and pepper.
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Salt And PepperSalt And Pepper
7
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.
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Pork TenderloinPork Tenderloin
Olive OilOlive Oil
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OvenOven
Frying PanFrying Pan
8
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.
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MeatMeat
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OvenOven
Frying PanFrying Pan
9
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.
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Salt And PepperSalt And Pepper
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Aluminum FoilAluminum Foil

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
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.
DifficultyExpert
Ready In3 hrs, 35 m.
Servings6
Health Score58
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