This is an Ina Garten Food Network recipe that I absolutely adore. I've really been trying to make pork something I eat more of and actually enjoy. Still no quite there on pork chops, but this pork tenderloin packs so much fresh flavor and just tastes amazing. I made it with Honey Lemon Brussels Sprouts and Crostinis.
Ingredients:
zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup olive oil
6 cloves garlic, minced
1 1/2 tablespoons fresh rosemary leaves, minced
1 tablespoon fresh thyme leaves, chopped
2 teaspoons Dijon mustard
salt and pepper
2 pork tenderloins
Preparation:
1. Combine lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, and Dijon mustard in a gallon ziploc bag.
2. Season pork tenderloins with salt and pepper. Place in marinade and seal bag. Refrigerate for at least 3 hours, but preferably overnight.
3. Heat grill to medium-high. Remove pork tenderloins from marinade and discard marinade. Grill for 12-15 minutes, turning every 5 minutes, until pork reaches 140 degrees. Remove from grill and let rest for at least 5 minutes.
Ingredients:
zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup olive oil
6 cloves garlic, minced
1 1/2 tablespoons fresh rosemary leaves, minced
1 tablespoon fresh thyme leaves, chopped
2 teaspoons Dijon mustard
salt and pepper
2 pork tenderloins
Preparation:
1. Combine lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, and Dijon mustard in a gallon ziploc bag.
2. Season pork tenderloins with salt and pepper. Place in marinade and seal bag. Refrigerate for at least 3 hours, but preferably overnight.
3. Heat grill to medium-high. Remove pork tenderloins from marinade and discard marinade. Grill for 12-15 minutes, turning every 5 minutes, until pork reaches 140 degrees. Remove from grill and let rest for at least 5 minutes.