Herb-Marinated Pork Tenderloin
Adapted from Ina Garten's original recipe
Yields 6 servings
Zest of one lemon
3/4 c lemon juice (about 4-6 lemons)
1/2 c extra virgin olive oil
2 tbs minced garlic
1 1/2 tbs fresh rosemary, chopped
1 tbs fresh thyme, chopped
2 tsp Dijon mustard
3 pork tenderloins, about 1 lb each
Combine the lemon zest, juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy, re-sealable plastic bag. Add the pork, and turn to coat with the marinade. Marinate the pork for at least 3 hours, but preferably overnight.
Preheat the grill, and brush with olive oil. 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.
Grill 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.