Having marinated meat ready to go in the freezer makes for such an easy weeknight meal (if you can remember to put it in your fridge overnight to thaw!), and I love the added bonus of leftovers for some very tasty packed lunches. This recipe is borrowed from Ina Garten and I found it online – enjoy!
Herb-Marinated Pork Tenderloins
3, 1 lb. pork tenderloins (I used 2 larger ones) – cleaned, silver skin removed
zest from 1 lemon
3/4 c. freshly squeezed lemon juice (4 to 6 lemons)
1/2 c. olive oil
2 T. minced garlic
1 1/2 T. minced fresh rosemary
1 T. chopped fresh thyme leaves
2 t. EACH Dijon AND kosher salt
more salt and freshly ground pepper
Place the tenderloins into a large, sturdy freezer bag and in a medium bowl, whisk together the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, Dijon and salt. Add the marinade to the bag and carefully massage it all together with the meat before squeezing the air out of the bag and sealing it. Marinate for at least 4 hours, or overnight, or put this into the freezer for a later date.
When you’re ready to barbecue, preheat the grill to medium-high and remove the pork from the marinade. Discard the marinade and sprinkle the tenderloins generously with salt and freshly ground pepper. Grill the tenderloins until the internal temperature is 140, you should need to rotate them 2 or 3 times. Place them on a platter and cover tightly with foil for about 10 minutes, then slice them up and serve them, the center should be a perfect pink!
- Category: BBQ, Pork, Marinade, Make-ahead