Lemon, Garlic, Rosemary Pork Tenderloin

Ingredients:

For Marinade:

2-2.5 LB Pork Tenderloin (Trimmed of Fat and Silver Skin)

1 Sprig Rosemary (Finely Chopped)

5 Cloves Garlic (Smashed)

2 tsp Dijon Mustard

1/2 Cup Extra Virgin Olive Oil

1 Large Lemon ( Preferably Organic, Zested and Juiced)

1.5 tsp Salt 

1/2 tsp Pepper or Lemon Pepper

To marinate:

Add all ingredients to a Ziploc Bag and shake, add trimmed tenderloin(s) and let marinate for 4 hours or overnight.

Directions:

Once Marinated, remove from bag sprinkle with salt and pepper, place in a heated oven safe pan (I prefer a Cast Iron) and sear on medium high heat on all sides until golden brown. You may want to add a little oil, I use Avocado Oil. Once seared, place pan in a preheated oven set at 400° and cook for 15 minutes or until temperature reaches 135, turning once. Let rest for 5 minutes covered before slicing. Drizzle with pan juices. Enjoy!