Herb-Marinated Pork Tenderloin

 

1 lemon, zested
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1 tsp fresh rosemary
1 tsp fresh thyme leaves
1 tsp Dijon mustard

Kosher salt

Pork tenderloin (about 1 lb)

Freshly ground black pepper

Combine lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard and 1/2 tsp salt in a sturdy 1 gallon resealable plastic bag.  Add the pork tenderloin 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.  

Preheat the oven to 400 degrees.

Remove the tenderloin from the marinade and discard the marinade but leave the herbs that cling to the meat.  Sprinkle the tenderloin generously with salt and pepper.  Heat 3 Tbsp olive oil in a large oven-proof saute pan over medium-high heat.  Sear the pork tenderloin on all sides until golden brown.  Place the saute pan in the oven and roast the tenderloin for 10 - 15 minutes or until the meat registers 145 degrees at the thickest part.  Transfer the tenderloin to a platter and cover tightly with aluminum foil.  Allow to rest for 10 minutes. Carve in 1/2" thick diagonal slices.   The thickest part of the tenderloin will be quite pink (it's just fine) and the thinnest part will be well done.  Season with salt and pepper and serve warm with the juices that collect on the platter.