Recipe: Marinated pork tenderloin

  • Updated: April 9, 2014 - 1:00 PM

Lemon-Herb Marinated Pork Tenderloin √

Serves 6.

Note: Fresh thyme and rosemary along with a bright blast of lemon juice turn ordinary roasted pork tenderloin into a memorable meal that brings a burst of sunshine to the dinner table. From Meredith Deeds.

• 1 lemon, zest grated

• 1/4 c. freshly squeezed lemon juice

• 4 tbsp. olive oil, divided

• 2 tbsp. Dijon mustard

• 1 tbsp. minced thyme

• 1 tbsp. minced rosemary

• 1 tbsp. minced garlic

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 2 pork tenderloins (about 1 lb. each)

• 1/2 c. dry white wine


To make marinade: In a medium-sized bowl, whisk together the lemon zest, lemon juice, 2 tablespoons olive oil, mustard, thyme, rosemary, garlic, salt and pepper.

Combine the marinade and the pork tenderloins in a large zip-top bag and turn to coat. Marinate the pork in the refrigerator for at least 1 hour, or up to overnight.

Preheat the oven to 400 degrees.

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