Herb Marinated Pork Tenderloin

Tomorrow morning, my eldest child is going to board a commercial flight and fly alone for the first time ever.

Alone. Single. Solo. Unaccompanied and unescorted.


While I am confident that she’ll be just fine, she’s a bit…… nervous. Which I can completely understand, because I know it’s not the flying part that makes her (or me) tense, it’s the process of getting through security unscathed. It can be a real pain sometimes (and I am always the one that gets stopped – clearly I’m a sketchy individual), but hopefully Austin airport won’t be too crazy at 5:00 a.m.

So night, I’m having a little going-away soiree for her – a party for two, really, it’s just she and I – and I’m making one of her favorite dinners – Chicken Milanese with Lemon over Arugula.

And then we head to bed extra early since we have to be up at 3:30 a.m.



Herb Marinated Pork Tenderloin – adapted from Ina Garten

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tbs. minced garlic (6 cloves)
1 1/2 tbs. minced fresh rosemary leaves
1 tbs chopped fresh thyme leaves
2 tsp Dijon mustard
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, and mustard in a sturdy 1-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 at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade, and pour the marinade from the bag into a small saucepan, and set the pan aside for the moment. Sprinkle the tenderloins generously with pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. While the meat is resting, bring the reserved marinade to a boil – lower the heat, and simmer for 5-8 minutes until the sauce thickens. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink and the thinnest part will be well done. Serve with the thickened sauce.


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