1 lemon, zest grated
1/4 c freshly squeezed lemon juice
4 tablespoons olive oil, divided
2 tablespoons Dijon mustard
1 tablespoon minced thyme
1 tablespoon minced rosemary
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 pork tenderloins (1 pound each)
1/2 cup dry white wine
Mix the first 9 ingredients (only 2 tablespoons of olive oil) in a medium bowl. Put the two tenderloins in a large zip top plastic bag and pour marinade over the top, turn to coat.
Marinate pork for at least an hour to overnight.
Preheat oven to 400. Remove tenderloins from bag, removing as liquid as possible. Reserve the leftover marinade.
In a large oven proof skillet, pour the remaining two tablespoons of olive oil in the pan and heat over medium high heat. Sear all sides of the tenderloin until golden brown.
Transfer skillet to oven and back until the thickest part of the tenderloin registers 140 degrees (about 20 minutes). Transfer pork to cutting board. Do not wash skillet. Let rest 10 minutes.
Place skillet over medium heat. Pour wine in pan and scrape pan to deglaze. Add the reserved marinade and cook for a few minutes until the sauce starts to thicken.
Slice pork and transfer to a platter. Pour pan sauce over the top or serve on the side.
|Mixing up the marinade|
|Marinading the tenderloin|
|Searing the tenderloin|
|Making the citrus sauce|