Marinated Pork Tenderloins
Serves 6 - Prep time 10 mins - Marinate 2-3 hours - Cook time 15 mins
3 Pork tenderloins
Zest of 1 lemon, finely grated
3/4 cup of lemon juice (approx 5 lemons)
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.
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.