Marinated Pork Tenderloins
3 pork tenderloins
Zest of 1 lemon, finely grated
3/4 cup of lemon juice (approx 5 lemons)
2 tbsp Henry Langdon Ras el Hanout
2 Tbsp minced garlic
1/2 cup extra virgin olive oil
Freshly ground black pepper
Time: Prep time 10 minutes, Marinate 2-3 hours, Cook time 15
Combine the lemon zest, lemon juice, Henry Langdon Ras el Hanout,
garlic and 2/3 of the olive oil in an airtight container. Add the pork and toss
to ensure the meat is fully coated with the marinade. Marinate the pork in the
refrigerator for 2-3 hours, or overnight.
Preheat the oven to 400ºF
Remove the tenderloins from the marinade.
Heat the remaining olive oil in a large oven-proof pan and sear
the pork on all sides until golden brown.
Place the saute pan in the preheated oven and roast for 12-15
Transfer the pork to a platter and cover tightly with foil then
allow to rest for 10 minutes before carving.
The thickest part of the tenderloin should be pinkish while the
thinner end sections should be well done.