Herb Marinated Pork Tenderloin – a delicious recipe with lemon zest, freshly squeezed lemon juice, Extra virgin olive oil, garlic, fresh rosemary, thyme. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
Preheat the over to 400 degrees.
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
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.
268
kcal
Calories
13
g
Fat
18
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lemon zest, grated, 3/4 cup freshly squeezed lemon juice (4-6 lemons), Extra virgin olive oil, 2 tbsp minced garlic (6 cloves), and more.
Yes, Herb Marinated Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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