Pork tenderloin marinated with herbs
Votes: 22
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 335, total fat 14 G., saturated fats G., proteins 48 G., carbohydrates 2 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 335, total fat 14 G., saturated fats G., proteins 48 G., carbohydrates 2 G., fiber G., cholesterol mg, sodium mg, sugar G.
Ina Garten marinates the meat overnight in a mixture of lemon juice, garlic, thyme, and rosemary. This is what gives it such a rich, full-bodied flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 pieces of pork tenderloin (about 450 g each)
- Grated zest of 1 lemon
- 3/4 cup freshly squeezed lemon juice (4-6 lemons)
- Good quality olive oil
- 2 tbsp (6 cloves) minced garlic
- 1.5 tbsp chopped fresh rosemary leaves
- 1 tbsp chopped fresh thyme
- 2 teaspoons Dijon mustard
- Coarse salt
- Freshly ground black pepper
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Cooking the dish according to the recipe:
- In a 4-quart resealable plastic bag, combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, Dijon mustard, and 2 teaspoons coarse salt. Place the pork tenderloin pieces in the bag and toss with the marinade. Press out any air and seal the bag. Marinate in the refrigerator for at least 3 hours, or preferably overnight.
- Preheat oven to 205°C.
Remove the pork from the marinade and discard the marinade, reserving any herbs that have stuck to the tenderloin. Season the pork generously with salt and pepper. Heat 3 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
Sear the tenderloin pieces on all sides until golden brown. Place the pan in the oven and bake for 10-15 minutes, until the temperature in the thickest part of the meat reaches 140°F (60°C) on a thermometer. Transfer the meat to a platter and cover tightly with aluminum foil. Let rest for 10 minutes.
Slice diagonally into 1.5 cm thick medallions. The thickest part of the tenderloin will be pink enough (very good!), and the thinnest part will be fully cooked. Season with salt and pepper and serve warm or at room temperature, along with any juices that collect on the platter.
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