I decided to test this recipe from Ina Garten's latest cookbook "Back to Basics" to see if it would be something I'd want to serve at a party next month (& to see if I want to buy it as it's a library book). I used only one of the 3 tenderloins that came in a package and adjusted the ingredients. I didn't put much salt in the marinade since I salted the tenderloin about 10 minutes before placing it on the grill & I only marinated it for 2-1/2 hours. Also, we thought 137 degrees was too low for pork so we waited until it was about 150. I used fresh thyme and added a little fresh marjoram. The pork was juicy, delicious and I loved the taste of the marinade.
Herb-marinated Loin of Pork
Grated zest of 1 lemon
¾ cup freshly squeezed lemon juice (4-6 lemons)
½ cup good olive oil, plus extra for brushing the grill
2 Tbsps minced garlic (6 cloves)
1-1/2 Tbsps minced fresh rosemary leaves
1 Tbsp chopped fresh thyme leaves
2 tsps Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard and 2 tsps salt in a sturdy 1-gallon re-sealable 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.
When you’re ready to cook, build a charcoal fire or heat a gas grill. Brush the cooking grate with oil to prevent the pork from sticking. 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. Grill the tenderloins turning a few times to brown on all sides, for 15 to 25 minutes (depending on the heat of the coals) until the meat registers 137 degrees (we waited for 150 degrees) at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in ½” thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine! sez Ina) and the thinnest part will be well done. Season with salt and pepper and serve warm or at room temperature with the juices that collect in the platter.
Serves 6
Source: Back to Basics, Ina Garten
Herb-marinated Loin of Pork
Grated zest of 1 lemon
¾ cup freshly squeezed lemon juice (4-6 lemons)
½ cup good olive oil, plus extra for brushing the grill
2 Tbsps minced garlic (6 cloves)
1-1/2 Tbsps minced fresh rosemary leaves
1 Tbsp chopped fresh thyme leaves
2 tsps Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard and 2 tsps salt in a sturdy 1-gallon re-sealable 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.
When you’re ready to cook, build a charcoal fire or heat a gas grill. Brush the cooking grate with oil to prevent the pork from sticking. 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. Grill the tenderloins turning a few times to brown on all sides, for 15 to 25 minutes (depending on the heat of the coals) until the meat registers 137 degrees (we waited for 150 degrees) at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in ½” thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine! sez Ina) and the thinnest part will be well done. Season with salt and pepper and serve warm or at room temperature with the juices that collect in the platter.
Serves 6
Source: Back to Basics, Ina Garten