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Herb-marinated loin of pork Recipe

   
 

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     Herb-marinated loin of pork

Category   Entrees - Maindishes
Sub Category   None
Ingredients
grated zest of 1 lemon
1/4 c. freshly squeezed lemon juice from 4-6 lemons
1/3 c good olive oil
2 T minced garlic (6 cloves)
1 1/2 T minced fresh rosemary leaves
1 T chopped fresh thyme leaves
2 t Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
 
freshly ground black pepper
Instructions
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 t salt in a sturdy 1 gallon ziplock bag. Add the pork and turn to coat with the marinade. Squeeze out the air, seal the bag. Marinate overnight in the fridge, or at least 3 hours.
Grill over indirect heat after removing from bag and discarding marinade. Grill for 15 to 25 minutes until the meat registers 137 at thickest part.
Transfer to platter; cover with foil, lest rest for 10 minutes. Very important. It will keep cooking, and will reabsorb the juices.
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.


Originally Submitted 5/23/2013





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