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spicy lemon-rosemary pork tenderloin

May 12, 2010

I resisted buying a lot of appliances when we moved to Switzerland.  “This is a temporary placement” is what I would say to convince myself to get by with dull IKEA knives and whisks.  And then I broke down and bought a hand mixer.  A hand mixer that may occasionally smoke when overused and only has two speeds:  cracked out and super cracked out.  Then once I had a hand mixer, I somehow justified buying a teeny, tiny food processor.  It was with that purchase that I realized just how valuable food processors can be.  Roasted pork tenderloin is my go-to easy dinner.  Olive oil, garlic cloves, salt, rosemary and sage.  30 seconds in the food processor then rubbed on the pork tenderloin and 20 minutes later you have dinner.

When I saw this recipe in Food and Wine, I decided to give it a whirl.  Truth?  I like my throw-what-you’ve-got-in-the-food-processor method, but this was good.  The right amount of heat, a hint of citrus, a nice crust, yet still moist in the middle.  The other white meat is a good alternative to your weekday dinners and this recipe is definitely worth a whirl.

spicy lemon rosemary pork tenderloin
Food and Wine


  • 6 tablespoons extra-virgin olive oil
  • 3/4 cup fresh lemon juice
  • 1/4 cup rosemary leaves
  • 2 tablespoons crushed red pepper
  • 6 garlic cloves, chopped
  • Four 1-pound pork tenderloins
  • Salt and freshly ground pepper


  1. In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours.
  2. Let the pork stand at room temperature for 1 hour.
  3. Preheat the oven to 400°F/205°C and preheat a griddle or a very large skillet. Remove the pork from the marinade.
  4. Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper.
  5. Set them on the griddle and cook over high heat until browned all over, about 6 minutes.
  6. Transfer the tenderloins to a large rimmed baking sheet and roast in the oven for about 14 minutes, until an instant-read thermometer inserted in the thickest part registers 130°F/55°C.
  7. Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving.

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