Ingredients
- 2 pork tenderloins about 2 1/2 pounds total
- salt to taste
- pepper to taste
Marinade:
- 1/4 cup olive oil
- 1/4 cup fresh-squeezed lemon juice
- Zest from 1 lemon
- 6 cloves garlic minced
- 1 tablespoon Dijon mustard
- 2 sprigs fresh rosemary minced (optional)
Instructions
- Season the pork tenderloins with salt and pepper on all sides.
- In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, and minced rosemary (if using).
- Place the seasoned pork tenderloins in a large zip-top bag and pour the marinade over them. Seal the bag and ensure the tenderloins are well coated with the marinade. Refrigerate and marinate for at least 2 hours or overnight for best flavor.
