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Herb and Mustard Marinated Pork Tenderloin

Course Main Course, Main Dishes and Wine Pairings
Cuisine American
Keyword Herb & Mustard Marinated Pork Tenderloin
Servings 6
Author Jane, adapted from "Barefoot Contessa Back to Basics," Ina Garten


  • 2 oz. freshly squeezed lemon juice
  • 1.5 + oz. extra virgin olive oil + more for sautéing
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves, chopped
  • 2 teaspoons, heaping Dijon mustard I used 1 teaspoon Edmond Fallot Pinot Noir Dijon and 1 teaspoon plain Dijon
  • Kosher salt
  • 2 pork tenderloins ( about 1-1/4 lb. each)


  • In a shallow glass bowl or baking dish, combine lemon juice, olive oil, garlic, thyme, rosemary, mustard and two good pinches of kosher salt. Mix well to combine and add the pork tenderloins. Turn the tenderloins to coat them with the marinate. Marinate them in the refrigerator for at least 3 hours, preferably overnight.
  • When you are ready to cook, remove the pork tenderloins from the fridge 15 minutes before and preheat the oven to 425 F.
  • Heat a large oven proof sauté pan over medium high heat. Add 1 tablespoon of olive oil and sear the pork tenderloins on all sides for about 3 minutes per side. Transfer the pan to the preheated oven and roast for about 10-15 minutes or until instant-read-thermometer registers 145 F. Let the tenderloins rest for 10 minutes before slicing.
    Serve with Mushroom Herb Farro, recipe follows.