Ina Garten's Famous Herb-Marinated Pork Tenderloins | Food Network

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These loins of pork are infused with lemon, thyme and rosemary and are served up in thick slices, perfect for when you have guests over for dinner!

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Get the recipe: https://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe-1948375

Herb-Marinated Pork Tenderloins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 35 min
Prep: 10 min
Inactive: 3 hr 10 min
Cook: 15 min
Yield: 6 servings

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.

Preheat the oven to 400 degrees F.

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 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. 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.

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Comments

NerdyBirdy says:

Pink pork stresses me out! Lol

beth hull says:

I love you so much, Ina!

Lillian Cardinal says:

for how long does it cook in the oven? You forgot to tell that part

Drew Lambright says:

I found this video after I had already made the recipe. Searing the wet tenderloins in hot oil made a bit of a mess, and I wasn't sure I was doing it right. This video showed me I did it just like Ina intended. The marinade made the pork incredibly juicy and flavorful. So easy to make too. I recommend this recipe.

Brandi Wyble says:

I thought you had to cook pork all the way??

Bob Jordan says:

Made this, following the recipe closely. Not a fan. The lemon juice overpowers.

ivana havitoff says:

Jefrrey loves thick pork

Ari Glo says:

Pink pork? Not good!

Dwight says:

With all this pork and other products coming from China, should we undercooking anything? Trichinosis still exists.

Drew Conway says:

I guess she’s not kosher

Marion Francis says:

That's bad health care you did not wash the pork that's nasty didn't cook I would never eat from you from the butcher to the pot no no

Brian says:

3:20 🀒🀒🀒🀒

A Drivers Side says:

πŸ™‹ thank you. πŸ†

Donna Yzaguirre says:

Beautiful!πŸ’–

Mary-Jean Slaughter says:

If you dont have fresh herbs….can I use dried?!πŸ₯°

Eddie Gooden says:

I love this woman

Vee Cee says:

Pork doesn't have to be well done, but these border on medium rare to rare. This is a terrific recipe, I just like my pork cooking a bit more. Perhaps a splash of white wine in the pan before it goes into the oven to keep it moist.

PutOnAShowKindOfBoy says:

You: pork loin.
Me, an intellectual: loins of pork.

msr111 says:

Ina made salad dressing there. Very good alternative choice if vinegar is disliked or incompatible with the flavors of other salad ingredients.

jarednil69 says:

I think Ina would put 'finely chopped garlic' in EVERYTHING if she could!

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