cookware
- large resealable bag
- stainless sauté pan
- meat thermometer
- foil
1 | Measure and combine the lemon zest, lemon juice (up to the 3/4 cup mark), olive oil (up to the 1 1/4 cup mark), rosemary, thyme, salt, mustard, and garlic in a 2-cup measuring glass. Give the whole mixture a quick whisk to dissolve the salt. |
2 | Transfer the pork tenderloins into a sturdy 1-gallon resealable plastic bag, pour in the marinade, and turn to coat. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight. |
3 | When you're ready to cook the tenderloins, preheat the oven to 400°F. |
4 | Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat the olive oil in a large oven-proof sauté pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. |
5 | Place the sauté pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137°F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. |
6 | Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm or at room temperature with the juices that collect in the platter. |