Recipe by: Barefoot ContessaIngredients:
Grated zest of 1 lemon
3/4 c freshly squeezed lemon juice (4 to 6 lemons)
1/2 c good olive oil, plus some to brush grill with
2 T minced garlic (6 cloves)
1 1/2 T minced fresh rosemary leaves
1 T chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher Salt
3 pork tenderloins
Freshly ground pepper
Directions:
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy 1 gallon re-sealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
When you’re ready to cook heat grill. Brush the grill w/ oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously w/ salt and pepper. Grill the tenderloins, turning a few times to brown on all sides for 15 to 25 minutes. Transfer the tenderloins to a platter and cover w/ aluminum foil. Allow to rest for 10 minutes. Carve 1/2 thick diagonal slices. The thickest part will be quite pink (it’s just fine!) and the thinnest part will be well done
