A simple marinade adds flavor to tender, moist pork tenderloins. If the weather is warm, try grilling rather than broiling the pork to add another dimension of flavor. Leftovers make delicious sandwiches.
|2||pork tenderloins (trimmed, about 2 pounds total)|
|1/4 cup||fresh lemon juice (preferably Meyer)|
|1 tablespoon||minced fresh garlic|
|1 tablespoon||Dijon mustard|
|1 teaspoon||dried thyme or 1 tablespoon fresh thyme leaves|
|1/4 cup||extra-virgin olive oil|
|Fresh thyme sprigs (as garnish, optional)|
Place the trimmed pork tenderloins in a large plastic zipper bag.
In a small bowl whisk together the lemon juice, garlic, mustard, thyme, salt, and oil. Add the marinade to the pork, seal the bag, and refrigerate for at least 1 and up to 48 hours.
When ready to cook, position a rack in the lower third of the oven, and preheat to 400 degrees F.
Remove the tenderloins from the bag. Place them in a shallow foil-lined baking pan or rimmed baking sheet that accommodates the meat comfortably. Pour the marinade over the meat. Cover the pan with aluminum foil and bake for 15 minutes.
Remove the pork from the oven. Set a rack about 4 inches from the broiler and turn the broiler to high. Remove the foil and broil the pork, basting once or twice, until the meat registers 150 degrees F on a meat thermometer and is nicely browned, 5 to 10 minutes.
Transfer the tenderloins to a carving board and cover loosely with foil. Let rest for 5 minutes before cutting into thin slices. Arrange the meat on a platter and drizzle with the pan sauce. Garnish with sprigs of fresh thyme, if using.