This is my third pork tenderloin recipe on this site and I love that each one is so different and so delicious in its own right. My all-time favorite has always been my Pork Tenderloin in Mushroom Gravy and we also really liked the Grilled Stuffed Pork Tenderloin, however I have to say, this is my new favorite. I might even be able to say that it is my favorite meat recipe that I have. Seriously, it is that good. It’s an Ina Garten recipe so maybe that will convince you to at least give it a try?
Both Jim and I agreed on how good this was, and we have even brought it up a few times since we had it on Sunday. I wish I had taken pictures of the pork when it was sliced and you could see just how juicy it was. I am usually a sauce person with my meat, but I didn’t even miss it with this pork. Ina did a good job with this one. The only thing at all that we did different was that we grilled it and Ina roasts it in the original recipe. This was a recipe that my mom picked out of an Ina cookbook one time when she was down here visiting and I swear that the recipe that she had said to grill. I am sure either way is great.
Definitely make sure that you give the pork plenty of time to marinate and make sure to use all fresh ingredients – please:-). I also threw in some fresh parsley (trying to use up all of my herbs before they kick the bucket from the frost.) The herbs cling to the pork when you take it out of the marinade and they add so much flavor to the finished dish. Finally, and I am sorry to say this, but it’s true…don’t be stingy with the salt. It not only adds flavor to this dish, but it helps to make it incredibly juicy. Don’t forget you are adding salt for two pork tenderloins. It’s not like you are eating all of it. Plus, since this is a homemade dish there is no added sodium so you can afford to add a little salt (the nurse said my blood pressure was impressive at my last check-up so don’t give me a hard time about salt – ok??)
We served this with some organic yams that we got from Fresh Market and we decided that they were the best yams we have ever had (Sorry sweet potatoes:-() For our veggie we had some Trader Joe’s frozen corn which was also completely awesome. I can’t get enough of TJ’s frozen veggies – they taste just like fresh, I swear. It was actually somewhat humorous, the girls had a neighbor friend over for dinner that night and Jim and I kept saying how good everything was and I think she thought we were a bit crazy.
So anyways, I can’t sell this dish enough. If you don’t trust me, you should at least trust Ina enough to convince you to try it.
- 1 lemon, zest grated
- Juice from 3-4 lemons,
- Good olive oil (I probably used about 4 tablespoons. Use more if it seems too lemony
- 2 tablespoons minced garlic (6 cloves)
- 1½ tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (I only used 2)
- Combine all the marinade ingredients in a large resealable plastic bag. Combine well and add the pork. Marinade for several house and preferrably overnight.
- Remove the tenderloins from the marinade and let it drip back into the bag, but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper.
- We grilled ours over medium on our grill to a temperature of 137 turning several times and basting with the marinade. Once you take it off the grill let it sit covered in foil for about 5-10 minutes.
- Slice the pork in ½ inch slices and sprinkle with salt and pepper. Ina says that the thickest part may be pink and that is fine, but the smaller ends will be well done. Spoon the juices that collect over the slices of pork.
- For the original recipe and Ina’s instructions for roasting in the oven, click here.