Herb Marinated Pork Tenderloins

  Posted on July 28, 2011  by Leslie Blythe  2 comments

Keeping your kitchen cool….

Here is a delicious pork tenderloin recipe that can be seared and put in the oven or crockpot. Using a crockpot in the summer is a way of not heating up the kitchen when it’s hot.

Herb Marinated Pork Tenderloins

Serves 6

1 lemon, zest grated
¾ cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 Tbs minced garlic (6 cloves)
1½ Tbs minced fresh rosemary leaves
1 Tbs chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher salt
3 pork tenderloins (about 1 lb each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, ½ cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1 gallon re-sealable 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 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 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 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.