Ingredients

The following ingredients have 5 Servings
  • 2 (1 pound) pork tenderloins
  • 1 tablespoon lemon zest
  • 1/2 cup freshly squeezed lemon juice (2-4 lemons)
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instruction

  • Place all ingredients in a large gallon sized baggie.
  • Close and make sure the marinade has fully coated the pork.
  • Place in the fridge and let marinate overnight, or at least 3 hours.
  • Place your cast iron skillet (or other oven friendly pan) on the middle rack of your oven and preheat the oven to 450 degrees F.
  • Let the skillet heat up for 10 minutes in the oven.*
  • CAREFULLY remove the hot pan from the oven using oven mitts and drizzle 1 tablespoon of olive oil on the pan. Swirl to coat the bottom.
  • Set the pork in the skillet. Be VERY careful, as the oil may splatter.
  • Immediately return the skillet to the oven. Roast for 10 minutes.
  • Using tongs, flip the pork to the other side.
  • Reduce the oven temperature to 400 degrees F and continue cooking another 10 to 15 minutes. The pork is done when its internal temperature is 140 degrees F in the thickest part of the meat.
  • Remove the skillet from the oven.
  • Place the pork on a cutting board, cover loosely with foil, and let it rest for 10 minutes.
  • Slice the pork and serve!