Marinated Pork Loin à la Ina
Marinated Pork Loin à lan Ina might be a good recipe to expand your side dish repertoire. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 8 and costs 88 cents per serving. One portion of this dish contains about 1g of protein, 14g of fat, and a total of 153 calories. Head to the store and pick up olive oil, lemon juice, fresh rosemary leaves, and a few other things to make it today. 191 person were glad they tried this recipe. It is brought to you by Musings of a House Wife. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 83%, this dish is excellent. Marinated Pork Loin, Marinated Pork Loin, and Flavorful Marinated Pork Loin are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
Freshly ground black pepper
2 tsp Dijon mustard (I just used regular mustard)
1-1/2 TBSP minced fresh rosemary leaves (I used 1 tsp dried)
1 TBSP chopped fresh thyme leaves (I used 1 tsp dried)
5-6 cloves garlic, minced
¾ cup freshly squeezed lemon juice (4 to 6 lemons; I had 2 so that's all I used)
zest of 1 lemon
½ cup olive oil
2 tsp salt
Equipment:
oven
kitchen thermometer
frying pan
Cooking instruction summary:
In a big ziplock bag, combine all the ingredients except the pork and shake it up.Add the pork to the bag, seal it and make sure it is covered thoroughly on all sides with marinade.Refrigerate it for a few hours or overnight.Preheat the oven to 400 degrees.Remove the tenderloins from the marinade and sprinkle with salt and pepper. (Toss any leftover marinade.)Heat 2-3 tablespoons olive oil in a large saute pan over medium-high heat.Sear the pork on all sides, and then place the saute pan in the oven.Roast the tenderloins for 10 to 15 minutes or until it registers 140 degrees on a meat thermometer. Remove from the pan, cover and rest for 10 minutes before carving.Serve warm or room temp.
Step by step:
1. In a big ziplock bag, combine all the ingredients except the pork and shake it up.
2. Add the pork to the bag, seal it and make sure it is covered thoroughly on all sides with marinade.Refrigerate it for a few hours or overnight.Preheat the oven to 400 degrees.
3. Remove the tenderloins from the marinade and sprinkle with salt and pepper. (Toss any leftover marinade.)
4. Heat 2-3 tablespoons olive oil in a large saute pan over medium-high heat.Sear the pork on all sides, and then place the saute pan in the oven.Roast the tenderloins for 10 to 15 minutes or until it registers 140 degrees on a meat thermometer.
5. Remove from the pan, cover and rest for 10 minutes before carving.
6. Serve warm or room temp.
Nutrition Information:
covered percent of daily need
