The Barefoot Contessa makes a fresh herb-marinated pork tenderloin roast that is good anytime of the year!
Delicious pork tenderloin medallions can be paired with nearly any vegetable side dish for a fantastic and healthy meal.
Ina Garten shows us the secret to juicy and tasty pork tenderloin. It’s all in the marinade!
Lemon zest, lemon juice, garlic, fresh rosemary and thyme, olive oil, and a touch of Dijon mustard combine together in the Barefoot Contessa’s simple yet powerful marinade.
Put your pork tenderloins in a Ziploc bag with the marinade for at least 3 hours in the refrigerator. If you can manage it, try to marinate the pork tenderloins overnight.
Cooking the pork tenderloin is easy as well. Ina employs a method used in restaurant kitchens across the U.S.—first a light sear on the outside and then finish off the cooking process in the oven. So simple!
You can pair this pork tenderloin roast with nearly any vegetable side dish. Fresh sautéed green beans are a natural pairing, or perhaps some grilled asparagus. Finish the dish with a nice starch, like roasted or mashed potatoes.
Herb-Marinated Pork Tenderloin Ingredients:
- 1 lemon, zest grated
- ¾ cup freshly squeezed lemon juice (4 to 6 lemons)
- Extra virgin olive oil
- 2 tablespoons minced garlic
- 1 ½ tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons Dijon mustard
- 3 pork tenderloins (about 1 pound each)
- Kosher salt
- Freshly ground pepper
