Lemon-Herb Marinated Pork Tenderloin √
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.
Remove the tenderloins from the marinade and remove as much excess liquid as possible. Reserve the leftover marinade. Heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown.
Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 140 degrees, about 20 minutes for medium (temperature will rise about 10 degrees as it sits). Transfer pork to cutting board. Do not wash the skillet. Let rest 10 minutes.
Place the skillet over medium heat. Pour the wine in the pan and scrape the bottom with a wooden spoon to deglaze. Add the reserved marinade and cook for a few minutes to thicken the sauce.
Slice pork and transfer to platter. Pour pan sauce over the meat, or serve on the side.
Nutrition information per serving:
Calories 270 Fat 15 g Sodium 390 mg Saturated fat 3 g
Carbohydrates 2 g Calcium 20 mg
Protein 30 g Cholesterol 64 mg Dietary fiber 0 g
Diabetic exchanges per serving: 4 lean meat, ½ fat.