A tender and flavorful roasted pork tenderloin, marinated with zesty lemon and fragrant herbs—perfect for any occasion!
- 2 lbs boneless pork tenderloins, 2 tenderloins
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 3 tablespoons finely chopped shallot, 1 small shallot
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small red onion and 1 lemon, for roasting
- Fresh parsley, chopped, for garnish
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Place the pork tenderloins in a Ziploc bag (or a large bowl). Set aside.
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In a small bowl, whisk together the olive oil, garlic, shallot, lemon juice, Dijon, honey, parsley, rosemary, thyme, salt, and pepper.
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Pour the marinade over the pork. Seal the bag and make sure the pork is well coated. If you are using a bowl, cover with plastic wrap or lid. Place in the refrigerator and let the pork marinate for at least 1 hour or up to 12 hours.
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When ready to cook, preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil. Set aside.
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Remove the tenderloins from the bag and place in the center of the sheet pan, not touching. Discard the remaining marinade.
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Cut the red onion a lemon into thick slices or wedges. Place them around the pork tenderloins on the baking sheet.
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Place the pan in the oven and roast for 20 to 25 minutes, or until the pork is cooked through and reaches an internal temperature of 145 degrees F.
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Remove the pan from the oven and transfer the tenderloins to a cutting board. Tent with aluminum foil and let rest for 10 minutes.
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Use a sharp knife to cut the pork into 1/2-inch-thick slices. Garnish with parsley and serve warm.
How to Store: Store in the refrigerator for 3-4 days. If you want to keep it for a longer period, you can freeze the pork tenderloin. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave until heated through.
Calories: 261kcal, Carbohydrates: 8g, Protein: 32g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 98mg, Sodium: 524mg, Potassium: 653mg, Fiber: 1g, Sugar: 6g, Vitamin A: 21IU, Vitamin C: 4mg, Calcium: 21mg, Iron: 2mg
