ina garten's herb-marinated pork tenderloins

ina garten\'s herb-marinated pork tenderloins
1 tsp lemon zest
or whatever amount 1 lemon yields
5 whole lemons
juiced, should yield 0.75 cup
1/2 cup olive oil
1 1/2 tbsp rosemary
fresh, minced
1 tbsp thyme
fresh, minced
2 tsp salt
2 tsp dijon mustard
6 whole garlic
minced to yield 2 tablespoons
3 whole pork tenderloins
about 1 pound each
kosher salt
black pepper
3 tbsp olive oil
  • large resealable bag
  • stainless sauté pan
  • meat thermometer
  • foil
We were pleasantly surprised at how tasty this turned out, especially when factoring in how easy it was to make. We'll often whip this up for medium to large sized groups. Half the prep is done in advance and finishing the dish is easy to do if you have company. The pork tenderloin is seasoned perfectly and comes out great after the marination, searing, and baking. It slices into perfect serving portions, and leftovers are great the next day. Clean up is also easy for this dish.
Measure and combine the lemon zest, lemon juice (up to the 3/4 cup mark), olive oil (up to the 1 1/4 cup mark), rosemary, thyme, salt, mustard, and garlic in a 2-cup measuring glass. Give the whole mixture a quick whisk to dissolve the salt.
Transfer the pork tenderloins into a sturdy 1-gallon resealable plastic bag, pour in the marinade, and turn to coat. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
When you're ready to cook the tenderloins, preheat the oven to 400°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 the olive oil in a large oven-proof sauté pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown.
Place the sauté pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137°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.