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We marinaded our pork for 12 hours, 24 would be even better.
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1. Slice your shallots, chop your garlic and zest your lemons. We used a potato peeler to zest, you want the top part of the skin with as little of the white underneath as possible. Once you've zested the lemons, finely chop the pile of peels.
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2. Using a small, sharp knife, poke the pork all over. Place each piece of pork on aluminum foil. Make sure the piece of foil is large enough to fully encapsulate the pork and retain liquid.
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3. Drizzle 1 tablespoon of olive oil over each piece of pork and flip them around. Then salt and pepper them. Place half your shallots and garlic on each piece of pork, spreading them so they cover the pork entirely.
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4. In a small bowl or measuring cup, mix the olive oil, chopped lemon zest, lemon juice, horseradish, mustard and red wine vinegar. This will make a lumpy but liquidy concoction that you will then pour over the two pieces of pork as equally as possible.
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5. Seal the aluminum foil up good and tight then place the pieces in the refrigerator for 12 to 24 hours (you might want to place them in a baking dish to prevent any accidental leaking onto your fridge's shelves).
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6. Once the proper amount of time has elapsed you have two options. Since the weather is changing one may make more sense than the other but they do basically the same exact thing...either heat your oven to 350 degrees or get a good charcoal/gas grill up to temperature.
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7. Place your aluminum pork packages in the oven or on the grill. If you choose the oven, place the packages on a baking sheet or in a baking dish. Cook for about 35 to 45 minutes. As always we recommend that you purchase a meat thermometer to check on your meat. The pork is done at 160 degrees.
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8. Let the meat sit for 5 or 10 minutes then serve.
