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  • Lemon-Thyme Pork Tenderloin

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  • 2 pork tenderloins (1 pound each), trimmed of fat
    1/2 cup lemon juice
    1 teaspoon grated lemon zest
    2 tablespoons olive oil
    2 garlic cloves, peeled and minced
    1 teaspoon salt
    1/8 teaspoon white pepper
    1 1/2 teaspoons dried thyme leaves
    Pierce the tenderloin all over with a fork and place in a baking dish. Combine the lemon juice, zest, olive oil, garlic, salt, white pepper and thyme and pour over pork. Cover and marinate in refrigerator for at least 2 hours or overnight, turning pork once or twice.
    When ready to cook, preheat oven to 350 F. Place tenderloins on a shallow baking pan, 2 inches apart. Roast in preheated oven for 40 to 45 minutes, until pork registers 160 F on a meat thermometer. Let stand for 5 minutes, then slice to serve. Pork will be light-pink in center.
    Makes 6 servings.
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