Fleur de Lis

Fleur de Lis

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Friday, January 20, 2017

Mediterranean Pork Tenderloin

Regular readers of the blog know how fond (read: crazy) I am about lemon flavors. By using the Mediterranean flavor profile which includes lemon, garlic, and rosemary in the marinade, these delicious boneless pork chops baked in about 25 minutes.  

I had purchased a large whole tenderloin recently at Publix. The butcher was extremely helpful and gladly sliced the tenderloin into 1 inch thick slices. Pay attention to your local grocery sale ads and take advantage of buys such as this. For this recipe, I used about 1 1/2 lbs. of pork. You could also use a 1 lb. pork tenderloin and grill whole and slice before serving.

1/2 cup Sicilian Lemon Balsamic Vinegar
1/4 cup extra virgin olive oil
1 T. whole grain Dijon Mustard
1 t. kosher salt
1/2 t. freshly ground black pepper
1/4 t. dried oregano
1/2 t. granulated garlic

In a medium bowl, whisk all of the marinade ingredients together until well blended. Place 1 1/2  - 2 lbs. sliced pork tenderloin in a gallon sized Ziploc bag. Pour marinade into bag and make sure bag is sealed completely.

Place in refrigerator for 1 - 2 hours.

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

Using tongs, place pork tenderloin slices onto the baking sheet. Bake for 22 - 25 minutes or until instant read thermometer shows an internal temperature of 145 degrees.

If desired, place under broiler for a few minutes to brown.

Garnish with lemon zest. Serve immediately.

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