Pork tenderloin gets credit as a lean cut of meat that is easy to cook right with little effort. This simple marinade locks in the flavor, and searing the meat before roasting it creates a crisp exterior with a juicy, tender interior.
4 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
2 tablespoons Dijon mustard
Juice of 2 lemons
1 tablespoon minced fresh thyme leaves
½ teaspoon freshly ground black pepper
2 pounds pork tenderloin
1 In a small bowl, combine 2 tablespoons of olive oil, garlic, mustard, lemon juice, thyme, and pepper. Add the pork tenderloin, cover, refrigerate, and allow to marinate for at least 2 hours or as long as overnight.
2 Preheat the oven to 400°F.
3 In an oven-safe skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil. Remove the tenderloin from the marinade, place in the skillet, and sear on all sides until well browned.
4 Transfer the skillet to the oven and cook for 20 minutes, until the juices run clear. Remove from the oven and cover with foil. Let rest for 10 minutes, cut into ½-inch-thick slices, and serve.
Cooking tip: If you have an instant-read thermometer, use it to check the internal temperature of the pork. It should read 145°F when the meat is cooked.
Per Serving Calories: 192; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 74mg; Carbohydrates: 2g; Fiber: 0g; Protein: 24g; Phosphorus: 283mg; Potassium: 472mg; Sodium: 151mg