- 6
- 10 mins
- 25 mins
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Ingredients
- 1 lemon, zest grated
- 3/4 c. fresh squeeded lemon juice (4-6 lemons)
- Good olive oil
- 2 T. minced garlic(6 cloves)
- 1 1/2 T minced fresh rosmary
- 1 T. chopped thyme leaves
- 2 t. Dijon mustard
- Kosher salt
- 3 pork tenderlions (about 1 lb.each)
- Freshly ground pepper
Preparation
Step 1
Combine lemon zest, 1/2 c. olive oil, garlic, rosemary, thyme, mustard and 2 teaspoons salt in a sturdy zip-lock bag. Add the pork tenderlion & coat with the marinate. Squeeze out the air, marinate in frig for at least 3 hours, preferably overnight.
Preheat oven 400 degrees
heat 3T oil, sear tenderlions on all sides.Place pan in oven for 10 to 15 minutes or until 137 degrees on instant thermometer. Transfet to platter & cover with foil. Allow to rest 10 minutes. Carve 1/2 inch slices on a diagonal. Thickest part will be pink(thats alright) thinest part welldone.
Season with salt & pepper, serve warm or room temp with juices