| Level: | Easy |
| Total: | 3 hr 35 min |
| Prep: | 10 min |
| Inactive: | 3 hr 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Instructions
- Combine 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.
- Preheat the oven to 400 degrees F.
- Remove 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.
Nutrition Facts
| Calories | 335 |
| Total Fat | 14 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 147 milligrams |
| Sodium | 461 milligrams |
| Carbohydrates | 2 grams |
| Sugar | 0 grams |
| Protein | 48 grams |
Reviews
I cut the tenderloin into medallions and fried. Removed and set aside. Sautéed mushrooms and shallots and Made a sauce with the pan drippings using dry sherry, chicken broth, Dijon mustard and heavy cream. Returned medallions to pan to warm. Served sauce over mushrooms. Delicious.
Fantastic! I grilled them over charcoal 🙂
Followed the directions to a tee. It turned out perfect; moist, flavorful, and tender. I served it with Ina’s Apple Chutney. I will definitely use this recipe again.
Absolutely delicious!
This is a great way to cook pork tenderloin, it comes out perfect every time. I love food network but you need to bring Ina back even if it’s repeats.
Made a slight change in herbs- I was without rosemary. Tasted great and perfectly cooked. Just follow her directions. I made a gravy with butter, same herbs, flour, cream and beef broth. Easy tasty and delicious
Moist and tasty, but will lower the internal temp timer to 132 degrees next time. I made the recipe using four, 1-pound segments of the large (redundant?!) Costco pork loin. Did not alter the recipe or double the marinade. I cooked until an internal temp of 135 degrees (not 137 as stated in recipe), and let it set for 10 minutes prior to slicing and serving. I will alter temp to 132 degrees next time, as suggested by a reviewer below, as the meat was was too well done for my taste. If you like your pork done medium-well, recommend you use the 135 degree temp. Another reviewer mentioned that it tasted too lemony, which I did not find in my recipe/meal. Served with roasted potatoes with rosemary and cooked, chunky apples, and a guest brought cooked apples. Lovely fall meal!
Seriously delicious. Follow the recipe to the t.
Once again, Ina’s recipe hit it out of the park. Delicious is an understatement. I made it for my husband and he absolutely loved it and wanted to know when I was going to make it again. Thank you Barefoot Contessa!!! I have been a huge fan for years and watch your shows over and over again and I think I might have all of your cookbooks.
My hubby made it for us & he loved it. However, as the rater, I found the thin slices a bit dry.