2009, Ina Garten, All Rights Reserved
Prep Time: 10min Level: Serves:
Inactive Prep Time: 3hr10min Easy 6 servings
Cook Time: 15min
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.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat.
Sprinkle the tenderloins generously with salt and pepper.
Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat.
Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10
to 15 minutes or until the meat registers 137 degrees F at the thickest part.
Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. 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. Season with salt and pepper and serve warm, or at room
temperature with the juices that collect in the platter.
SERVES 6
Calories: 335
Total Fat: 14 grams
Saturated Fat: 3 grams
Protein: 48 grams
Total carbohydrates: 2 grams
Sugar: 0 grams
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 476 | ||
Calories from Fat: 243 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 164.1mg | 50 % | |
Sodium 176.6mg | 6 % | |
Potassium 1046.7mg | 28 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.5g | ||
Protein 52.5g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 476
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