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Recipe
Herb Marinated Loin of Pork Recipe
It's me with another Ina Garten recipe. I had friends over for dinner and with the exception of dessert, everything I made was an Ina recipe and everything was yummy! This recipe yields a very tender and flavorful pork. It was even tender the next day which is not always the case with pork. I served this with the Orzo and Grilled Vegetable recipe also posted on C.E.S.
| Prep time: 4 Hours |
American
|
| Cook time: 20 Minutes | Servings: 6 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 277 | |
| Calories from Fat 180 | 65% |
| Total Fat 20.36g | 25% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 64mg | 21% |
| Sodium 72mg | 3% |
| Potassium 427mg | 12% |
| Total Carbs 2.6g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.29g | 0% |
| Protein 20.83g | 33% |
Ingredients Convert Measures
- grated zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice (4-6 lemons)
- 1/2 cup olive oil
- 2 tbs minced garlic (6 cloves)
- 1 1/2 tbs minced fresh rosemary leaves
- 1 tbs chopped fresh thyme
- 2 tsp Dijon mustard
- Kosher salt
- 2-3 pork tenderloins, 1 lb each (I only made 1 but made the entire marinade recipe)
- freshly ground black pepper
Directions
- Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out of the bag. Marinate in the refrigerator overnight, or at least 3 hours. (I like to put the bag in a bowl, just in case).
- When you’re ready to cook, preheat the grill. Be sure to brush the grill with some oil to prevent the pork from sticking.
- Remove the tenderloins from the marinade and discard the marinade.
- Sprinkle with salt and pepper, then grill, turning a few times to brown on all sides, for 15-20 minutes–until the meat registers about 140 degrees at the thickest part.
- Transfer the tenderloins to a platter and cover tightly with aluminum foil. LET REST FOR AT LEAST 10 MINUTES.
- Carve in 1/2 inch thick diagonal slices. The thickest part will be pink; this is just fine. The end parts will be well done–something for everyone.
- Serve with the juices that collect on the platter.
