Lemon-Thyme-Marinated Pork Tenderloin Recipe

In the fall, I roast almost anything: chicken, beef, pork, vegetables. One of my favorite childhood memories is eating my Aunt Kathy's crown roast, where the entire bone-in pork resembles a crown after the bones are trimmed and the loin is pinned or tied to create a circle. Since then, I've never forgotten how elegant pork can be.

Now, pork tenderloin is my favorite cut of pork for many reasons. It's not only lean and flavorful but it's also inexpensive and easy to work with. Either roasted whole in the oven or cut into medallions and seared in a pan, pork tenderloin is, as its name implies, tender. And the best part is, because there's no bone to deal with, the pork cooks very quickly, making it a great choice for weeknight family dinners such as this Lemon-Thyme-Marinated Pork Tenderloin recipe.

In this Lemon-Thyme-Marinated Pork Tenderloin recipe the tenderloin is marinated in a wonderful combination of thyme, lemon zest and juice, garlic, and mustard. Thyme, a preferred herb for roasting, brings out the best flavors in the meat.

Nothing makes a better accompaniment to roasted meat than roasted vegetables. Root vegetables such as carrots, beets, potatoes, pumpkins and squashes all taste better after roasting at high heat.

The pork tenderloin can be roasted on the same pan as the squash. Add the pork tenderloin after the Maple-Roasted Butternut Squash has roasted for 20 minutes. That way, the squash and the pork will finish at the same time.

Lemon-Thyme-Marinated Pork Tenderloin

    Prep Time: 30 minutes

    Cook time: 45 minutes

    Yield: Serves 4

Lemon-Thyme-Marinated Pork Tenderloin Ingredients

    1 pork tenderloin (about 1 pound)

    1 lemon, zested and juiced

    3 tablespoons olive oil

    4 garlic cloves, minced

    1 tablespoon fresh thyme leaves

    1 teaspoon Dijon mustard

    Coarse sea salt

    Freshly ground black pepper

Lemon-Thyme-Marinated Pork Tenderloin Recipe Instructions

    In a large resealable plastic bag, combine the pork, lemon zest and juice, olive oil, garlic, thyme, and mustard. Season with salt and pepper. Seal the bag while pressing to remove the air.

    Let the pork marinate in the refrigerator for at least 2 hours or overnight.

    Preheat oven to 400 F.

    Remove the pork from the marinade, scraping of any bits of garlic and thyme.

    Season with salt and pepper.

    Warm olive oil in an ovenproof saute pan over medium heat.

    Sear the pork on all sides until lightly browned. Pour the marinade over the pork and place in the oven.

    Roast for 20 minutes or until an instant-read thermometer inserted into the thickest part of the meat reads 140 degrees F.

    Allow the pork to rest for 10 minutes covered with aluminum foil before carving and serving.

Maple-Roasted Butternut Squash Ingredients

    1 medium butternut squash (about 2 pounds), peeled and cut into 1/2-inch pieces

    2 tablespoons light-brown sugar

    3 tablespoons maple syrup

    3 tablespoons olive oil

    Coarse sea salt

    Freshly ground black pepper

    1/4 cup fresh sage leaves

Maple-Roasted Butternut Squash Recipe Instructions

    Preheat oven to 400 degrees F.

    Combine the squash, sugar, maple syrup and oil on a rimmed baking sheet. Season with salt and pepper. Toss to coat.

    Roast squash for 20 minutes.

    Scatter sage leaves on top and continue to roast for 20 minutes or until tender.

Pork Tenderloin Roast Recipe, Roast Pork


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Lemon-Thyme-Marinated Pork Tenderloin & Maple-Roasted Butternut Squash

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