Herb Marinated Pork Tenderloin

1. 1

   Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons kosher salt in a sturdy 1-gallon ziploc bag. Add the pork tenderloins and turn to coat in the marinade. Squeeze out excess air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

2. 2

   Preheat the over to 400 degrees.

3. 3

   Remove the tenderloins from the bag 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 tenderloins on all side until golden brown. Place the saute pan in the oven and roast for 10-15 minutes or until the internal temperature is 137 degrees at the thickest part of the tenderloin.

4. 4

   Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice diagonally into 1/2 inch thick pieces.

* Per serving · 4 servings · Values may vary.