Herb Marinated Pork Tenderloin* Grated zest of 1 lemon ¾ cup freshly squeezed lemon juice (4 to 6 lemons). May deliciously substitute satsuma juice. Good olive oil 2 tablespoons minced garlic (6 cloves) 1½ tablespoons minced fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 2 teaspoons Dijon mustard Kosher salt 3 pork tenderloins (about 1 pound each) Freshly ground black pepper Combine the lemon zest, lemon juice, ½ cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight. Preheat the oven to 400 degrees. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil ...
Tested recipes from eight North Seattle area women who have gathered monthly for over two decades to share meals and work on creative projects—our beloved tradition called Project Night.