Spicy Lemon-Rosemary Pork Tenderloin

1. 1

   In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork.

2. 2

   Press out any air in the bag, seal and refrigerate for 6 to 8 hours.

3. 3

   Let the pork stand at room temperature for 1 hour.

4. 4

   Preheat the oven to 400 and preheat a griddle or a very large skillet.

5. 5

   Remove the pork from the marinade.

6. 6

   Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper.

7. 7

   Set them on the griddle and cook over high heat until browned all over, about 6 minutes.

8. 8

   Transfer the tenderloins to a large rimmed baking sheet and roast in the oven for about 14 minutes, until an instant-read thermometer inserted in the thickest part registers 130.

9. 9

   Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.