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Garlic, herb, and citrus flavors are the perfect complement for this pork cut. Roast your tenderloin over mesquite hardwood for a tender, flavorful finish.
2 (1 lb each) pork tenderloins
6 Clove garlic, peeled
1 lemon, juice and zest of half, remaining half thinly sliced
2 Sprig fresh thyme, stripped, plus more for garnish
1 Sprig fresh rosemary, stripped, plus more for garnish
1 Tablespoon soy sauce
2 Teaspoon coarse salt
1 1/2 Teaspoon ground black pepper
1 Pinch red pepper flakes, optional
1/4 Cup extra-virgin olive oil
: 500 ˚F
2 (1 lb each) pork tenderloins
6 Clove garlic, peeled
1 lemon, juice and zest of half, remaining half thinly sliced
2 Sprig fresh thyme, stripped, plus more for garnish
1 Sprig fresh rosemary, stripped, plus more for garnish
1 Tablespoon soy sauce
2 Teaspoon coarse salt
1 1/2 Teaspoon ground black pepper
1 Pinch red pepper flakes, optional
1/4 Cup extra-virgin olive oil
: 500 ˚F
: 500 ˚F
: 145 ˚F