I hope your Valentine’s day was as delicious as mine! This recipe was perfect for a special V-day dinner, but it would be an excellent choice for any night of the week!!
I got this recipe straight out of Barefoot Contessa’s Back to Basics. YUM.
Ina Garten’s Herb Marinated Pork Tenderloin:
Ingredients
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
kosher salt
3 pork tenderloins (about 1 pound each)
freshly ground black pepper
Directions:
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt 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 (I did mine overnight and the flavor was unreal).
You can find the rest of Ina’s version here. I went a different route and simply baked the pork for 350 degrees for 40 minutes. It was super tender and lemon-y. Highly recommended.
We made homemade risotto as a side dish, which was insane, and topped it off with a strawberry poppyseed salad.
Pretty lovely for LOVE day!
