For a quick and easy, but elegant meal, pork tenderloin is hard to beat. The tenderloins cook fast and take on the flavor of whatever marinade you use. This recipe calls for a marinade of lemon juice, olive oil, fresh herbs, garlic and Dijon mustard. It's packed with flavor.
I suggest marinating the pork the night before you plan to cook it. Then, the actual cooking time will only be 15 or 20 minutes.
1/4 cup plus 2 Tbs. olive oil
1/2 cup fresh lemon juice (from 2-3 lemons)
zest from 1 lemon, minced
2 tsp. Dijon mustard
4 garlic cloves, peeled and minced
2 tsp. fresh thyme leaves, minced
1 Tbs. fresh rosemary leaves, minced
1 pork tenderloin, 1 to 1 1/2 lbs., trimmed of any fat and silver skin
Freshly cracked black pepper
Make a marinade for the pork by combining 1/4 cup olive oil, the lemon juice, lemon zest, mustard, garlic and herbs in a small bowl. Whisk to mix well.
Place the pork tenderloin into a Zip-loc plastic bag and pour the marinate over the top. Seal the bag.
Allow the pork to marinate in the refrigerator overnight or for a minimum of 3 hours.
When you're ready to cook, preheat the oven to 400 F.
Take the tenderloin out of the freezer bag and place it on a plate or platter. Discard the marinade.
Generously sprinkle the tenderloin with salt and pepper.
In a large ovenproof pan, heat the remaining 2 Tbs. of olive oil over medium-high heat.
Saute the tenderloin to sear the meat on all sides, until nicely browned.
Place the ovenproof pan with the tenderloin into the preheated oven and roast, 10 to 15 minutes, until the temperature at the thickest part of the pork registers 140 F.
Transfer the pork to a cutting board and cover with aluminum foil. Allow the pork to rest for 10 minutes.
Season with additional salt and pepper, to taste. Slice the tenderloin into medallions, and serve with any remaining pan juices or those from the cutting board.
I found that the pork tenderloin paired quite nicely with Sofia Rose from Coppola Winery.
Photos by Ted Scheffler