Phew, it’s been a whirlwind of a week! I’m still not over the excitement of celebrating Mother’s Day AND my birthday all on the same day. Now, I received awesome cards, even some homemade ones (shout out to Brianna and Kat!). But, one of the best gifts I received wasn’t technically a present. It was photographs, tons and tons of photographs!
You see, my mom let me take pictures while she made one of our family’s favorite dinners! Wait until you see how many pictures I took… She is VERY patient and just plain awesome. The only condition was that I didn’t dance around the kitchen while she was cooking, which is much more difficult than it sounds.
Without further ado, let’s introduce the Lemon & Herb Marinated Pork Tenderloin. This recipe comes from Ina Garten, and we’ve been eating it long before my celiac diagnosis. It’s one of our favorite entrées for any occasion, and makes some awesome left-over dishes too! Tacos anyone?
We pretty much follow the recipe to the tee with the exclusion of rosemary. Since the thyme has such a strong taste, we don’t feel the need to add any EXTRA herbs to replace the rosemary. Whether it’s a holiday dinner, or a small celebration, this is one of the meals my sister and I look forward to the most. So, let’s start cooking!
Lemon & Herb Pork Tenderloin*
Allergens: Gluten free and free of the Big 8. Always read labels on the products YOU choose. 🙂
- 5-7 Lemons
- Grated Zest of 1 Lemon
- ¾ cup of Lemon Juice
- Olive Oil
- 2 Tbsp. Garlic, minced
- 1 Tbsp. Fresh Thyme Leaves, chopped
- 2 tsp. Dijon Mustard
- Kosher Salt
- Freshly Ground Black Pepper
- (Up to) 3 Pork Tenderloins
First, we make the marinade.
- Place a large Ziplock bag in a medium size bowl. Recommended: 1-gallon bag.
- Zest one lemon. Optional: Chop for a finer zest.
- Cut 4-6 lemons in half and squeeze until you have ¾ cup of fresh lemon juice.
- Mince 2 Tbsp. of garlic (around 6 cloves).
- Hold on to the thickest part of the stem, and peel the thyme. Then, finely chop the thyme until you have 1 Tbsp.
- Add ½ cup of olive oil, 2 tsp. salt, and 2 Tbsp. of dijon mustard to the bag. Then, add the garlic cloves, thyme, lemon juice, and chopped lemon zest.
- “Shake, shake, shake, shake your booty…” I mean marinade, but dancing always helps!
Next, we marinade the pork.
- Cut the excess fat off the pork.
- Place the pork(s) in the marinade.
- Seal the bag, so that it’s air tight.
- Shake it!
- Place the Ziplock in a bread loaf pan, and place it in the fridge overnight (or for at least 8 hours).
- Flip the Ziplock over halfway through.
The next morning (or 8 hours later), we cook the pork.
- Preheat the oven to 400 F.
- Remove the pork from the marinade. Discard of the marinade that does not stick to the tenderloin(s).
- Add a generous amount of salt and pepper to each side.
- Place the pork in an oven-proof sauté pan. Sear the pork on both sides in 3 Tbsp. of olive oil over medium-high heat.
- Place in the oven until the internal temperature is to your liking (around 10-15 min). Ina heats it to 137, we go to 140, and here are the USDA recommended values.
- Transfer the tenderloin(s) to a platter and cover with aluminum foil for 10 minutes.
- Slice the tenderloin(s) into ½-in thick diagonal slices.
Finally, serve warm and enjoy!
* This recipe is pretty much a pictograph of Ina’s Recipe (without the rosemary), so be sure to check it out! It currently receives 5 stars on the Food Network’s website with 239 reviews, so no wonder my family likes it too.
NOW do you see just how patient my mom can be?! I hope you’ve been outside enjoying some of the nicer weather! I feel as though we truly have turned a corner in New England.
Until next time, happy cooking!