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
Kosher salt
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!
I tried this tonight. I surprisingly liked it. I just wish that I would have done a little research before throwing it in the oven. It turns out I didn't cook it long enough on a high enough power. We ended up eating in two separate courses about an hour apart. FYI for anyone else - 425 degrees for 30-45 minutes depending on how many pounds you have!
ReplyDeleteyikes! Sorry about that. If you take it out of the oven and it's still undercooked, you can always microwave it until a meat thermometer reads 160. It might still be pink, but that's okay, it just means it won't be too dry which is the worst. Also, do you have the Joy of Cooking? It's very helpful in telling you how long to cook pork.
ReplyDelete