Sauteed vegetables, I like mine with a a lot of salt, pepper and garlic. Got to have some olive oil of course. 😉
I bought a beautiful 2 pound pork tenderloin at Hornbacher's today. It was on sale for 2.87 a pound. When we got home I searched Food Network's website and found this recipe to use for it from Ina Garten of course. It was very flavorful and the pork marinated in the fridge for at least 5 hours. I didn't have any fresh herbs to use and use dried instead. I can't wait to start a garden when we move into our house.
Today at this hardware store in town, they had hanging tomato and strawberry plants on sale for 6.00 a piece. I picked up 1 of each. However, I still have to buy the seeds and plant them, but that will have to wait for at least a month or so. 🙁 Then after that Ben and I went and took some more photos around town. We drove on county roads trying to find pictures to take for almost 2 hours. We had a fun little adventure.Print
Ina Garten's Herb Marinated Pork Tenderloins
1 lemon, zest grated
¾ cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 ½ tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Combine the lemon zest, lemon juice, ½ 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 ½-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.
Yes they are!
Lynette Cory says
This is the best Pork Tenderloin ever. It was moist ,and the flavor was unbelievable. Ina's recipes are simply the best.
Ina's always spot on, this was absolutely wonderful. I made a wonderful sauce with the drippings from the