3/4 cup lemon juice
1/2 cup olive oil
2 Tbsp minced Garlic
1 1/2 Tbsp minced fresh Rosemary (or 1 1/2 tsp dried)
1 Tbsp chopped fresh Thyme (or 1 tsp dried)
2 tsp Dijon Mustard
Kosher Salt and freshly ground Black Pepper
3 Pork Tenderloins (about 3 lbs.)
Combine everything (including 2 tsp salt in a 1 gallon ziploc bag. Mix really well. Add the pork tenderloins and coat with marinade. Refrigerate overnight or for at least 1 hour.
Preheat oven 400. Remove the pork tenderloins from the bag, letting excess liquids run off but keeping herby stuff on the meat. Place on a baking dish and sprinkle with salt and pepper. Bake for 30-35 minutes, or until the meat reaches an internal temperature of 145 degrees.
Remove from oven, cover with foil and let sit for another 10 minutes. Cut against the grain in 1/2″ slices.
The kids suggested that next time, I try a reverse sear on this, cooking it at 400 for 25-30 minutes and then broiling it for the last 5 minutes, to get a darker outer color. As long as you hit 145 degrees, either way is great.
Ina actually grills hers – for 15 to 25 minutes turning to brown all sides, until meat hits 137 degrees. Then she covers with foil and lets sit for 10 minutes. Winter in Nebraska made grilling a no go – but even roasted, it was so delicious and easy!
I look forward to trying this marinade with boneless, skinless chicken or turkey breasts.