- Grated zest of 1 lemon
- 1/3 cup freshly squeezed lemon juice
- 1/4 olive oil
- 1 Tbsp. minced garlic
- 2 tsp. minced fresh rosemary
- 2 tsp. minced fresh thyme
- 2 tsp. Dijon mustard
- 1 pork tenderloin (approximately 1-11/2 lbs.)
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme and mustard and 1 tsp. kosher salt in a bowl and stir well. Place the pork tenderloin in a 1 gallon resealable plastic bag and pour in the marinade. Turn to coat well. Seal the bag and marinate in the refrigerator for at least 3 hours, but preferably overnight.
When ready to cook, remove tenderloin from refrigerator and allow to come to room temperature for 1 hour. Preheat oven to 425 degrees. Remove tenderloin and discard marinade, but leave a little clinging to the meat.
Heat 2 Tbsp. olive oil in a skillet until smoking hot and sear the meat on all sides.
Transfer to a baking sheet and bake for 20-25 minutes or until the internal temperature reaches 160 degrees on a meat thermometer. Allow to sit for 10 minutes. Slice thin and serve on a platter with its natural juices.