Ina’s Pork Tenderloin

I made a nice pre-second-to-last-GoT episode dinner on Sunday basically because I needed an occasion to cook Ina Garten’s pork tenderloin recipe. (Oh, and a get-rid-of-all-the-veggies (and bacon) sweet potato hash). Nom.

So, Ina suggest serenading (marinating) the tenderloins for 3-24 hours. I’m an overachiever and opted for 32 hours and it was just delightful. See below. I’m happy to say that I have another healthy, easy, inexpensive, staple to serve guests.

Ina Garten’s Pork Tenderloin

  • 1 lemon, zested
  • juice of 5 lemons
  • 1/2 c. olive oil
  • 6 cloves garlic, minced
  • 1.5 T fresh rosemary, minced
  • 1 T. fresh thyme, minced
  • 2 tsp. Dijon mustard
  • Kosher salt & black pepper
  • 2 or 3 1 pound pork tenderloins
  1. In a zip lock bag, combine lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, & 2 tsp of salt.
  2. Add pork to bags, squeezing to cover with marinade and then force air out of bag. Refrigerate for 3-overnight hours.
  3. Preheat oven to 400F.
  4. In a cast iron skillet or oven proof pan, heat 3 T. of olive oil over medium-high heat.
  5. Sear tenderloins a few minutes per side, so all are browned.
  6. Place pan in oven for 10-15 minutes, until thermometer is 137F.
  7. Remove from oven and allow to rest for 10 minutes before serving.
  8. Season with salt and pepper.
  9. While pork is resting – heat the remaining marinade in the pan, on low heat. Stir in 1/2-1 T. of flour and allow to thicken. Boom, gravy.

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