Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network
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Published 2020-02-21
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Herb-Marinated Pork Tenderloins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 35 min
Prep: 10 min
Inactive: 3 hr 10 min
Cook: 15 min
Yield: 6 servings
Ingredients
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 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
Directions
Combine the lemon zest, lemon juice, 1/2 cup 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. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
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. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. 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.
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Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network
• Ina Garten's Famous Herb-Marinated Po... …
All Comments (21)
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I found this video after I had already made the recipe. Searing the wet tenderloins in hot oil made a bit of a mess, and I wasn't sure I was doing it right. This video showed me I did it just like Ina intended. The marinade made the pork incredibly juicy and flavorful. So easy to make too. I recommend this recipe.
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I absolutely adore this woman! Great recipes and she can make just about anything and it turns out amazing every time.
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God bless you miss Ina
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Great editing. I like how they don’t tell us what temperature or how long in the oven. Really takes the guesswork out.
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Delicious recipe...👍
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Made this tonight for the 1st time and I can't believe just how good this came out! The lemon zest made this taste so fresh! Thank you so much Ina! Merry Christmas! 🎄😁
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Love itttt
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Jeffrey is one lucky man!!! Love you Ina, Thank you for so many great recipes, tips and stories... If you move to Texas I hope we would be neighbors!! Regards Devin Thomas Mutts & Butts BBQ Team Prosper Texas
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Great recipe
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Awesome Ina
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Made this many times, and with a probe thermometer they came out perfect. I sometimes enhance the marinade with a teaspoon of honey.
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Love all those Herb's, I would totally pig out!
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For those worried about the pink pork: The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
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You: pork loin. Me, an intellectual: loins of pork.
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I love you Ina..❤️Ive been watching you for over 10 years...I’ve tried so many of your recipes also cakes, cupcakes, pies, etc...I must say everything you cook is delicious 😋 yummy 😋...
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Soon as she said "Flavable" i knew it was valid🙏
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Jet Tila needs his own show @FoodNetwork
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is. so.good. Thank. so.much
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Pink pork stresses me out! Lol
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Making it NOW AGAIN
