Lemon and Herb Pork Tenderloin
Lemon and Herb Pork Tenderloin takes approximately 45 minutes from beginning to end. One serving contains 164 calories, 19g of protein, and 9g of fat. This recipe serves 10 and costs 95 cents per serving. It works well as a very affordable main course. 232 people have made this recipe and would make it again. Head to the store and pick up sea salt, red pepper flakes, ground pepper, and a few other things to make it today. It is brought to you by Your Homebased Mom. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is good. Try Herb-Crusted Pork Tenderloin, Herb-Rubbed Pork Tenderloin, and Pork Tenderloin with Herb Gravy for similar recipes.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 sprigs of fresh marjoram, strip leaves
1 sprig of fresh rosemary, strip leaves
6 garlic cloves, peeled
1½ tsp fresh ground pepper
additional herbs for garnish
Lemon juice of ½ a lemon and zest, use remaining lemon for garnish
¼ C olive oil
2 - 1 lb. pork tenderloins
1 pinch red pepper flakes
2 tsp sea salt
1 Tbsp soy sauce
Equipment:
blender
bowl
plastic wrap
grill
oven
tongs
Cooking instruction summary:
Trim pork of any large pieces of fat.In the bowl of a mini-food processor or a blender jar, combine the garlic, lemon juice and zest, majoram, rosemary, soy sauce, salt, pepper, and red pepper flakes.Pulse until the garlic and herbs are finely chopped. Slowly drizzle in the olive oil while the machine is running until a loose paste forms.Rub the garlic paste over both tenderloins, covering all surfaceCover the pork tightly with plastic wrap and refrigerate for 2-8 hours before grillingWhen ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes or preheat grill or oven to 400 degreesArrange the tenderloins directly on the grill grate at an angle to the bars. Roast for 15 minutes.Using tongs, turn the tenderloins and continue to roast until the internal temperature in the thickest part of the meat registers at least 145F. At that temperature, the pork will be slightly pink inside. If you prefer your pork more well done, roast it until it reaches 160F.Let the meat rest for 5 minutes before carving into slices. Shingle the slices attractively on a platter, garnish with the lemon slices and remaining herb sprigs, and serve.
Step by step:
1. Trim pork of any large pieces of fat.In the bowl of a mini-food processor or a blender jar, combine the garlic, lemon juice and zest, majoram, rosemary, soy sauce, salt, pepper, and red pepper flakes.Pulse until the garlic and herbs are finely chopped. Slowly drizzle in the olive oil while the machine is running until a loose paste forms.Rub the garlic paste over both tenderloins, covering all surface
2. Cover the pork tightly with plastic wrap and refrigerate for 2-8 hours before grilling
3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes or preheat grill or oven to 400 degrees
4. Arrange the tenderloins directly on the grill grate at an angle to the bars. Roast for 15 minutes.Using tongs, turn the tenderloins and continue to roast until the internal temperature in the thickest part of the meat registers at least 145F. At that temperature, the pork will be slightly pink inside. If you prefer your pork more well done, roast it until it reaches 160F.
5. Let the meat rest for 5 minutes before carving into slices. Shingle the slices attractively on a platter, garnish with the lemon slices and remaining herb sprigs, and serve.
Nutrition Information:
covered percent of daily need
