Herb-Marinated Loin of Pork

This recipe appears in “Barefoot Contessa Back to Bacics: Fabulous Flavor from Simple Ingredients,” by Ina Garten.

Serves 6

Grated zest of 1 lemon
¾ cup freshly squeezed lemon juice (4 to 6 lemons)
½ cup gold olive oil, plus extra for brushing the grill
2 tablespoons minced garlic (6 cloves)
1 ½ tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Marinate the pork in the refrigerator for at least 3 hours, but preferably overnight.

When you’re ready to cook, build a charcoal fire or heat a gas grill. Brush the cooking grate with oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade, but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper.

Grill the tenderloins, turning a few times to brown on all sides, for 15 to 25 minutes (depending on the heat of the coals) until the meat registers 137 degrees at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. 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, or at room temperature with the juices that collect in the platter.