Spicy Lemon-Rosemary Pork Tenderloin

Name: Spicy Lemon-Rosemary Pork Tenderloin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps crushed red pepper; 6 garlic cloves, chopped; 177 milliliters fresh lemon juice; 6 Tbsps extra-virgin olive oil; 2 kilograms pork tenderloins; 59 milliliters rosemary leaves; 8 servings Salt and freshly ground pepper

Spicy Lemon-Rosemary Pork Tenderloin might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains roughly 47g of protein, 19g of fat, and a total of 381 calories. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have pepper, rosemary leaves, lemon juice, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours.

Ingredients you will need

Lemon Juice

Red Pepper

Rosemary

Garlic

Pork

Cooking Oil

Equipment you will use

Ziploc Bags

Let the pork stand at room temperature for 1 hour. Preheat the oven to 400 and preheat a griddle or a very large skillet.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Oven

Remove the pork from the marinade. Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper. Set them on the griddle and cook over high heat until browned all over, about 6 minutes.

Ingredients you will need

Salt And Pepper

Marinade

Rosemary

Garlic

Pork

Equipment you will use

Frying Pan

Transfer the tenderloins to a large rimmed baking sheet and roast in the oven for about 14 minutes, until an instant-read thermometer inserted in the thickest part registers 13

Equipment you will use

Baking Sheet

Kitchen Thermometer

Oven

Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving.

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

2Tbsps

crushed red pepper 6

garlic cloves, chopped 177milliliters

fresh lemon juice 6Tbsps

extra-virgin olive oil 2kilograms

pork tenderloins 59milliliters

rosemary leaves 8servings

Salt and freshly ground pepper

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 Zuccardi Aluvional Altamira Malbec. It has 4.6 out of 5 stars and a bottle costs about 90 dollars.