Herbed Pork Tenderloin . . . part of a protein platter

Immersion in a mixture of lemon, oil, mustard and fresh herbs adds flavor to this pork tenderloin and creates a tasty, tender meat dish that was perfect on a protein-based snack platter that I recently put together. Besides pork, the platter contained, Cheddar cheese slices, red beans and hard cooked eggs. Condiments included flavored olive-oil based mayo and Dijon mustard.

Herbed Pork Tenderloin

Zest of 1 lemon

Juice of 2 lemons – ⅓ to ¼ cup

¼ cup olive oil

1 tablespoon minced garlic

1 tablespoon chopped fresh rosemary leaves

1 tablespoon fresh thyme leaves

1 ½ teaspoons Dijon mustard

1 teaspoon Kosher salt

1 pork tenderloin

Additional Kosher salt and coarsely ground black pepper

1 to 2 tablespoon olive oil

1. Combine lemon zest, lemon juice, ¼ cup olive oil, garlic, rosemary, thyme, mustard, and and 1 teaspoon salt in a 1-gallon resealable plastic bag.
2. Add the pork tenderloin and turn to coat with the marinade. Squeeze out air and seal the bag.
   
3. Marinate the pork in the refrigerator for at least 3 hours, but preferably overnight.
4. When ready to finish—preheat the oven to 400°.
5. Remove tenderloin from the marinade; discard marinade but leave the herbs that cling to the meat.
6. Generously sprinkle the tenderloin with additional salt and pepper.
7. Heat 1 to 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until it begins to brown.
   
8. Transfer to a roasting/baking pan with a rack insert, and roast the tenderloin for about 20 minutes minutes or until the meat registers 140° at the thickest part.
9. Remove tenderloin from oven and  cover tightly with aluminum foil. Allow to rest for 10 minutes.
10. Slice into thin diagonal slices.
11. Serve warm, at room temperature or chilled.

    

    Protein Platter includes red kidney beans, Cheddar cheese slices, Herbed Pork Tenderloin with flavored mayo and Dijon mustard, and hard cooked egg wedges sprinkled with salt, pepper & paprika.

Recipe without photos . . .

Herbed Pork Tenderloin

Zest of 1 lemon

Juice of 2 lemons – ⅓ to ¼ cup

¼ cup olive oil

1 tablespoon minced garlic

1 tablespoon chopped fresh rosemary leaves

1 tablespoon fresh thyme leaves

1 ½ teaspoons Dijon mustard

1 teaspoon Kosher salt

1 pork tenderloin

Additional Kosher salt and coarsely ground black pepper

1 to 2 tablespoon olive oil

1. Combine lemon zest, lemon juice, ¼ cup olive oil, garlic, rosemary, thyme, mustard, and and 1 teaspoon salt in a 1-gallon resealable plastic bag.
2. Add the pork tenderloin and turn to coat with the marinade. Squeeze out air and seal the bag.
3. Marinate the pork in the refrigerator for at least 3 hours, but preferably overnight.
4. When ready to finish—preheat the oven to 400°.
5. Remove tenderloin from the marinade; discard marinade but leave the herbs that cling to the meat.
6. Generously sprinkle the tenderloin with additional salt and pepper.
7. Heat 1 to 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until it begins to brown.
8. Transfer to a roasting/baking pan with a rack insert, and roast the tenderloin for about 20 minutes minutes or until the meat registers 140° at the thickest part.
9. Remove tenderloin from oven and  cover tightly with aluminum foil. Allow to rest for 10 minutes.
10. Slice into thin diagonal slices.
11. Serve warm, at room temperature or chilled.