The Merchant Tradition continues today...

Marinated Pork Tenderloins

Serves 6 - Prep time 10 mins - Marinate 2-3 hours - Cook time 15 mins

Ingredients.

3 Pork tenderloins

Zest of 1 lemon, finely grated

3/4 cup of lemon juice (approx 5 lemons)

2 tbsp Henry Langdon Greek Yiros Gourmet Spice Blend

2 tbsp minced garlic

1/2 cup extra virgin olive oil

Freshly ground black pepper

This recipe works equally as well with any of the Henry Langdon Spice Blends. Why not try substituting the Greek Yiros with Tunisian Tabil, Creole or Chermoula.  Which ever  one you use will give you a beautifully aromatic dish.

Method.

Combine the lemon zest, lemon juice, Henry Langdon Greek Yiros, garlic and 2/3 of the olive oil in an airtight container.  Add the pork and toss to ensure the meat is fully coated with the marinade.  Marinate the pork in the refrigerator for 2-3 hours, or overnight.

Pre heat the over to 200c (180c fan forced)

Remove the tenderloins from the marinade.

Heat the remaining olive oil in a large oven-proof pan and sear the pork on all sides until golden brown.

Place the saute pan in the pre heated oven and roast for 12-15 minutes.

Transfer the pork to a platter and cover tightly with foil then allow to rest for 10 minutes before carving.

The thickest part of the tenderloin should be pinkish while the thinner end sections should be well done.

Greek Pork Recipe: Marinated Pork Tenderloins

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