• 2 Lemons
• 1 cup Extra virgin olive oil
• 6 tbsp Basin Blend Lemon Pepper
• 6 cloves of garlic
• 1 ½ tbsp minced rosemary
• 1 tbsp chopped thyme
• 2 tsp Dijon mustard
• Kosher salt
• 3 pork tenderloins (about 1 lb ea)
Start by zesting the lemon and squeeze the juice. Then, in a 1-gallon resealable container, combine the lemon zest, juice, and olive oil. Add the rosemary, thyme, mustard, and Lemon Pepper seasoning. You can optionally add 2 teaspoons of salt here as well.
Add the pork tenderloins and rotate to fully cover with the marinade, then seal the container and allow them to marinate for a few hours or overnight.
Preheat the oven to 400 degrees F. When the tenderloins are finished marinating, remove them from the marinade, keeping any herbs that cling to the meat. Optionally sprinkle with salt and pepper- this will help to absorb some of the moisture of the marinade and distribute the flavor around the meat.
Simmer 3 tablespoons olive oil in a large, cast iron skillet over medium-high heat. Sear the pork on all sides until golden brown, then place the skillet in the oven and roast for 15-20 minutes or until the thickest part of the meat reaches 165 degrees F. Allow to cool for about 10 minutes before serving.
Recipe Credit Hayward Duresseau
Comments will be approved before showing up.