Pork tenderloin is a quick and easy dinner. Marinated overnight and cooked on the grill it makes a dinner that is elegant enough for company and the family will wonder what they have done to deserve such goodness. This is adapted from Ina Garten's latest book, Barefoot Contessa back to basics:fabulous flavor from simple ingredients.
MARINATED PORK TENDERLOIN
- Grated zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- 1/2 cup good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoons fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (1 pork tenderloin for every 2 people)
- Freshly ground black pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard and 2 teaspoons salt in a one-gallon resealable 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 3 hours, but overnight is better.
When you are ready to cook, remove the tenderloins from the marinade. Sprinkle liberally with salt and pepper. Grill for 15 to 25 minutes turning so that the meat is evenly browned. Cook until the meat registers 137 degrees at its thickest part.
Transfer the meat to a platter and cover with aluminum foil. Allow to rest for 10 minutes. Carve into 1/2-inch-thick diagonal slices.
Instead of discarding the marinade, strain off as much of the olive oil as you can. Then boil it until it has reduced to a sauce-like consistency. Season to taste and you have a delicious gravy for your roast.
Time savings are also my reason for shopping only once a week (once a month if it weren't for the fresh fruits & veggies).
Posted by: Christian Louboutin shoes | June 04, 2011 at 01:43 AM
Time is always an issue, isn't it? We live in the country, more or less, and really have to plan carefully our shopping expeditions.
Posted by: Anne Ritchings | June 04, 2011 at 11:36 AM