Herb Marinated Porl Tenderloin Recipe

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Herb Marinated Porl Tenderloin

Tiffany Whittaker


I obtained this recipe from the Food Network's Gluten free menu. Delish!

★★★★★ 1 vote
10 Min
30 Min


1 small
lemon, zest grated
3/4 c
freshly squeezed lemon juice (4 lemons)
3 Tbsp
olive oil
2 Tbsp
minced garlic
1 1/2 Tbsp
minced fresh rosemary leaves
1 Tbsp
chopped fresh thyme leaves
2 tsp
dijon mustard
1 dash(es)
pork tenderloins (about 1 lb each)
1 dash(es)
freshly ground pepper


1Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
2Preheat the oven to 400 degrees F.
3Remove 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. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast 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. 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.

Calories: 335

Total Fat: 14 grams

Saturated Fat: 3 grams

Protein: 48 grams

Total carbohydrates: 2 grams

Sugar: 0 grams

Fiber: 0 grams

Cholesterol: 147 milligrams

Sodium: 461 milligrams

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy