Pork tenderloins are luscious-and easy to cook. Serve with couscous flavored with golden raisins, scallions, and toasted sliced almonds.
1/4 cup lemon juice
2 tablespoons olive oil
1 clove garlic, quartered
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons minced cilantro
2 (12 to 10 [14-ounce]) pieces trimmed pork tenderloin
1 teaspoon finely grated lemon zest
How to Make It
In a large glass baking dish, mix lemon juice, olive oil, garlic, salt, pepper, and 3 tablespoons of the cilantro. Add tenderloins; marinate at room temperature, turning frequently, for 30 minutes.
Toss together remaining tablespoon of cilantro, and lemon zest; set aside.
Heat broiler. Broil tenderloins on a broiler pan 5 to 6 inches from heat for 8 minutes, turn, and broil 5 to 7 minutes longer. they should be browned and cooked through; an instant-read thermometer should register 145º to 150º. Transfer to a cutting board, sprinkle with cilantro-lemon zest mixture; let stand 10 minues.
Reserve one tenderloin, let stand until at room temperature, and store covered and refigerated for up to three days.
Slice remaining tenderloin into 1/4-inch slices, and arrange on plates. Serve immediately.
How kids can help: Sprinkle cilantro-lemon zest mixture on tenderloin.
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