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  • Herb Marinated Loin of Pork

    1 vote
    Herb Marinated Loin of Pork
    Prep: 4 hours Cook: 20 min Servings: 6
    by Aspen Lee-Moulden
    39 recipes
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    It's me with another Ina Garten recipe. I had friends over for dinner and with the exception of dessert, everything I made was an Ina recipe and everything was yummy! This recipe yields a very tender and flavorful pork. It was even tender the next day which is not always the case with pork. I served this with the Orzo and Grilled Vegetable recipe also posted on C.E.S.

    Ingredients

    • grated zest of 1 lemon
    • 1/4 cup freshly squeezed lemon juice (4-6 lemons)
    • 1/2 cup olive oil
    • 2 tbs minced garlic (6 cloves)
    • 1 1/2 tbs minced fresh rosemary leaves
    • 1 tbs chopped fresh thyme
    • 2 tsp Dijon mustard
    • Kosher salt
    • 2-3 pork tenderloins, 1 lb each (I only made 1 but made the entire marinade recipe)
    • freshly ground black pepper

    Directions

    1. Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out of the bag. Marinate in the refrigerator overnight, or at least 3 hours. (I like to put the bag in a bowl, just in case).
    2. When you’re ready to cook, preheat the grill. Be sure to brush the grill with some oil to prevent the pork from sticking.
    3. Remove the tenderloins from the marinade and discard the marinade.
    4. Sprinkle with salt and pepper, then grill, turning a few times to brown on all sides, for 15-20 minutes–until the meat registers about 140 degrees at the thickest part.
    5. Transfer the tenderloins to a platter and cover tightly with aluminum foil. LET REST FOR AT LEAST 10 MINUTES.
    6. Carve in 1/2 inch thick diagonal slices. The thickest part will be pink; this is just fine. The end parts will be well done–something for everyone.
    7. Serve with the juices that collect on the platter.

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