Marinate 4hrs Cook 25 Minutes, So Good!
Ingredients
For Marinade:
2-2.5 LB Pork Tenderloin (Trimmed of Fat and Silver Skin)
1 Sprig Rosemary (Finely Chopped)
5 Cloves Garlic (Smashed)
2 tsp Dijon Mustard
1/2 Cup Extra Virgin Olive Oil
1 Large Lemon ( Preferably Organic, Zested and Juiced)
1.5 tsp Salt
1/2 tsp Pepper or Lemon Pepper
To marinate:
Add all ingredients to a Ziploc Bag and shake, add trimmed tenderloin(s) and let marinate for 4 hours or overnight.
Directions
Once Marinated, remove from bag sprinkle with salt and pepper, place in a heated oven safe pan (I prefer a Cast Iron) and sear on medium high heat on all sides until golden brown. You may want to add a little oil, I use Avocado Oil. Once seared, place pan in a preheated oven set at 400° and cook for 15 minutes or until temperature reaches 135, turning once. Let rest for 5 minutes covered before slicing. Drizzle with pan juices. Enjoy!
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Ingredients
For Marinade:
2-2.5 LB Pork Tenderloin (Trimmed of Fat and Silver Skin)
1 Sprig Rosemary (Finely Chopped)
5 Cloves Garlic (Smashed)
2 tsp Dijon Mustard
1/2 Cup Extra Virgin Olive Oil
1 Large Lemon ( Preferably Organic, Zested and Juiced)
1.5 tsp Salt
1/2 tsp Pepper or Lemon Pepper
To marinate:
Add all ingredients to a Ziploc Bag and shake, add trimmed tenderloin(s) and let marinate for 4 hours or overnight.
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