We see comebacks every year in pop culture. Legos, 80’s fashion, Fiat cars, Target, and converse sneakers just to name a few. Comeback trends are also very relevant in the food world. Quinoa (that mysterious ancient grain that everyone talks about and keeps popping up in your salads) has made a miraculous comeback after a couple thousand-year vacation. In more recent years, remember when the heath industry confused the heck out of everyone saying eggs were too high in cholesterol blah blah blah, then changed their mind and said they were healthy to eat again? Well, the egg industry had to rise above the damage and came up with “The Incredible, Edible Egg” campaign. They lived happily every after.

Now it is pork’s turn. Somehow, pork got a bad reputation that it was a “dirty” animal and the meat was only safe to eat when cooked to a dry crisp. To the contrary! Most people are surprised to find out pork is actually best cooked medium rare. Pork is not the “other white meat”, it is THE white meat. More restaurants, cookbooks, cooking shows, etc. are setting the example of how pork can be used in many different ways (aka putting bacon in everything). This week’s recipe is easy, elegant, and a personal favorite of mine. Pork tenderloin is moist and tender when cooked properly. Marinated, seared to perfection, then finished in the oven is way better than dry flavorless pork chops for dinner. Step aside chicken.

Marinated Pork Tenderloin

Ingredients: Serves 4

2 – 1 lb pork tenderloins
Zest of 1 lemon
¼ cup fresh lemon juice
¼ cup olive oil
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 tablespoon fresh rosemary, minced
1 table spoon fresh thyme, minced
Salt & Pepper

Instructions:

In a gallon resalable plastic bag, combine lemon zest, lemon juice, olive oil, mustard, minced garlic, rosemary, and thyme.
Remove fat and silver skin from both tenderloins and place in bag with marinade. Evenly distribute marinade and place in fridge for 3 hours.
Preheat oven to 400 degrees. In a large ovenproof skillet, heat 3 tablespoons of olive oil over medium high heat. Remove from marinade and generously salt and pepper both tenderloins. Sear tenderloins until a golden brown crust forms on all sides then place in the oven for 10-15 minutes. Pork is done when the thickest part of the tenderloin registers 137-140.
Remove from oven, transfer to a platter, and tightly cover with aluminum foil for 7-10 minutes allowing the meat to rest. Carve pork in ½ inch medallions and serve. Enjoy.

*The pork tenderloins will be pink in the center. THIS IS JUST FINE!

Post Written by Kayla V.