3 lb boneless pork loin (or tenderloin)
2 lemons, zest grated
1/4 cup freshly squeezed lemon juice (from the 2 lemons)
1/4 cup olive oil
6 cloves garlic, minced
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
- Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, salt, black pepper and cayenne pepper in a sturdy 1-gallon resealable plastic bag.
- Add the pork loins and turn to coat with marinade. Squeeze out the air and seal the bag.
- Marinate the pork in the refrigerator for at least 3 hours or overnight (I marinated mine for 2 nights).
- Preheat the oven to 400F.
- Remove the pork loins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the pork loins generously with salt and pepper.
- Heat 2 tablespoons olive oil in a large oven-proof saute pan over medium high heat.
- Sear the pork loins on all sides until golden brown (approximately 4 minutes on each side).
- Place the saute pan in the oven and roast the loins for approximately 15 minutes until the meat registers 137F at the thickest part.
- Transfer the pork loins 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.