Tuesday, April 27, 2010
Herb-Marinated Loin of Pork
These proportions serve 6, but calls for three 1 lb pork tenderloins. I have yet to find these mythical 1 lber's so I usually just adjust the amount to how much I am making. Halving the recipe makes more than enough for one pork loin.
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
1/2 c olive oil, plus extra for brushing grill if grilling
2 tablespoons minced garlic (6 cloves)
1 1/2 tbsp minced fresh rosemary leaves
1 tbsp chopped fresh thyme leaves (feel free to use dried, and just halve amount. I used dried before and thought it was still delicious)
2 tsp Dijon mustard
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
1. Combine lemon zest, juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1-gallon Ziploc bag. Add the pork and turn to coat with the marinade. Marinate in the fridge at least 3 hours, but preferably overnight.
2. If you're grilling, grill for 15-25 minutes, depending on the heat of the grill and size of your pork, until meat registers 137 in the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum. Allow to rest 10 min and carve. If you're cooking in the oven, I recommend searing it first in a pan then popping it in the oven. Enjoy!