spicy lemon-rosemary pork tenderloin
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
from 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
- 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.
- Let the pork stand at room temperature for 1 hour.
- Preheat the oven to 400°F/205°C and preheat a griddle or a very large skillet. Remove the pork from the marinade.
- Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper.
- Set them on the griddle and cook over high heat until browned all over, about 6 minutes.
- 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.
- Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving.