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1
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable 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.
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2
Preheat oven to 400.
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3
Remove the tenderloins from the marinade and discard the marinade but leave the
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4
herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper (maybe a bit less on the salt here!).
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5
Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat.
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6
Sear the pork tenderloins on all sides until golden brown. (About 2 minutes per side).
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7
Place the saute pan in the oven and roast the tenderloins for 10-15 minutes or until the meat registers 137 degrees at the thickest part. (It only took ours 10 minutes!)
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8
Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. (We skipped this part entirely.)
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9
Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done.
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10
Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
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11
Cut up the red bell pepper and zucchini add olive oil, pepper and sea salt. Cook together with the pork.
