Lemon Herb Roast Pork Tenderloin
The mild flavor and tender texture of pork tenderloin is juicy and fragrant when it’s roasted with zest lemon, herbs and garlic. The taste mixture elevates and everyday meal that’s pretty simple to make to the status of a go-to favorite. Dress it up for special occasions, or keep it simple with salad on a weeknight.
- 1 pound pork tenderloin 2 whole
- 4 lemons zest & juice
- 3 cloves garlic quartered
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme leaves chopped
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Zest and juice the lemons. You should have about 1/2 cup of juice. Set aside about half of the lemon zest for now.
With a sharp knife, make 6 small cuts into each of the pork tenderloin, just large enough to slip the garlic clove quarters inside.
Now, blend the lemon juice, zest of 2 lemons, oil, minced garlic, rosemary, thyme, Dijon and seasonings in a baking dish, or a large ziplock freezer bag. Immerse the pork tenderloins in the marinade and refrigerate for at least 3 hours, up to overnight.
Preheat the oven to 450 degrees F.
When you are ready, remove the meat from the marinade, but try to keep the garlic that you’ve inserted into the tenderloins in place.
Place the tenderloins on a roasting rack, and drizzle a little of the marinade over them. Sprinkle with remaining lemon zest.
Roast in the middle rack for about 10 minutes.
Reduce the temperature to 400 F, flip the tenderloins over to the other side, and roast for about another 10 to 15 minutes until thoroughly cooked.
Remove from the oven and slice crosswise.