Aina Garten leaves the meat to be pickled in a mixture of lemon juice, garlic, thyme and rosemary all night. That’s why it acquires such a rich, rich taste. The nutritional value of one servings: (total 6) Calories 335, total fat 14 g., saturated fat g., proteins 48 g., carbohydrates 2 g. fiber, g., cholesterol mg., натрий мг., сахар г. 
Time: 35 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 slices of pork tenderloin (approximately 450 gr. Each)
- Grated zest of 1 lemon
- 3/4 Art. freshly squeezed lemon juice (4-6 lemons)
- Good quality olive oil
- 2 tbsp. l (6 cloves) minced garlic
- 1.5 tbsp. l chopped fresh rosemary leaves
- 1 tbsp. l chopped fresh thyme
- 2 tsp Dijon mustard
- Coarse salt
- Freshly ground black pepper
Recipes with similar ingredients: pork, rosemary, thyme, Dijon mustard, garlic, lemon juice, lemon zest
Recipe preparation:
- In a dense plastic bag with a clasp of 4 l mix lemon zest, lemon juice, 1/2 tbsp. olive oil, garlic, rosemary, thyme, Dijon mustard and 2 tsp. coarse salt. Put the pieces of pork tenderloin in the bag and mix with the marinade. Release air from the bag and close it. Put pickle in refrigerator for at least 3 hours, and preferably at night.
- Preheat the oven to 205 ° C. Remove the meat from the marinade, pour pickle, leaving herbs that stick to the tenderloin. Good salt and pepper the pork. In a large heat-resistant pan, heat on moderately high heat 3 tbsp. l olive oil. Fry the pieces clippings on all sides to golden brown. Put pan into the oven and bake the tenderloin for 10-15 minutes, until the temperature according to the cooking thermometer in the thickest part of the meat is not reaches 60 ° C. Transfer meat to a dish and cover tightly aluminum foil. Let stand for 10 minutes. Cut diagonally 1.5 cm thick medallions. In the thickest part of the tenderloin, the meat will be quite pink (very good!), and in the thinnest – completely baked. Salt and pepper and serve warm or room temperature along with the secreted juice, which gather on a platter.
