The marinade smelled delicious, so I knew this was going to be an awesome recipe. I let the pork come to room temp, seasoned it, and seared it on a preheated cast iron skillet. It took maybe 8 minutes, then I put the skillet in a 425 degree oven. It took about 20 minutes to reach 140 degrees, and I ended up moving it to another pan because I didn’t want it to burn in the hot skillet. I also poured some of the leftover marinade on the pork about halfway through.
I let it rest for eight minutes before slicing, only because I couldn’t wait ten! It was amazingly juicy and I could taste all of the flavors of the marinade. MUCH better than the stuffed pork I made a while ago. I could have cooked it a few more degrees, and it still would have been amazing. I think I prefer my pork without pink, but at least I know it’s safe it eat. I might go to like 143 next time.
I used 1 tenderloin, and made about 1/3-1/2 of the marinade. I didn’t use as much olive oil, and I did a little extra of the flavorings. I marinaded for about 24 hours.
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
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. 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.
Preheat the oven to 400 degrees 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 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. 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. 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.