Notes
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.
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Serving Size: 1 recipe (1783g) | ||
Recipe Makes: 1 | ||
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Calories: 2510 | ||
Calories from Fat: 1133 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 125.9g | 168 % | |
Saturated Fat 27.9g | 139 % | |
Monounsaturated Fat 73.3g | ||
Polyunsanturated Fat 16.2g | ||
Cholesterol 984.8mg | 303 % | |
Sodium 1056.1mg | 36 % | |
Potassium 6213.4mg | 164 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 15.6g | ||
Protein 314.1g | 449 % | |
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: 2510
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