Unintentional blog breaks are the worst.
You’re just humming along with your writing, photographing, cooking and planning and then it just stops.
I took a short, very fun getaway to Arizona last month (more on that later this week) and upon arriving home to my family, everything just sputtered and came to a sudden halt. I’m talking the blogging, not the family.
But today I’m back at it with another Mondays on Main St. recipe to add to your menu. If not this week, then consider it for next week.
This recipe for a roasted lemon herb pork loin is so easy and my favorite…just a handful of ingredients.
With baseball season underway and three teams, I’ll be pulling more of our favorite, quick recipes into my weekly menu plans. It just makes sense, unless you’re a fan of hitting the drive-thru three and four times a week. No thank you.
Go ahead and preheat your oven to 475°.
Preheat your oven to 475°. Next, sharpen your chef’s knife and chop 6 cloves of garlic and the leaves from two stalks of rosemary. Zest 1 lemon. Mix these together right on your cutting board. No need to transfer to a bowl, making for speedier clean-up.
Drizzle olive oil over 2 1-lb pork loins. Generously sprinkle each (both sides) with kosher salt and freshly ground black pepper. Using your hands, spread the lemon-rosemary mixture over each tenderloin.
Place the pork onto a baking sheet and into the preheated oven. Roast for 10-15 minutes and then remove from the oven. Using tongs, lift each tenderloin and flip each over (one at a time, please). Place the tenderloins back into the oven and roast an additional 10-15 minutes.
Because ovens vary, use an instant-read thermometer placed into the thickest section of each tenderloin. When the thermometer registers 155°, take them out of the oven.
Remove the tenderloins to a cutting board, tent with foil and let them rest 10 minutes. Slice the pork into 1½-inch rounds, garnish your serving platter with additional stalks of rosemary (as I did above). When you get the platter to the table, stand back and wait for the oh’s and ah’s.
My boys are a little picky and this one was a big hit.
The original recipe included fresh thyme and provided instructions for a terrific pan sauce from all of those wonderful browned bits. I’ve simplified it to keep things moving, but you can view the original recipe right here.
Roasted Lemon Herb Pork Tenderloin
Recipe adapted from the kichn.
Two pork tenderloins, about 1 pound each
Kosher salt and freshly ground black pepper
2 large stalks fresh rosemary, leaves removed and chopped
6 cloves garlic, peeled and finely chopped
1 lemon, zested
1/4 cup olive oil
fresh rosemary for garnish (optional)
Preheat the oven to 475°.
Drizzle each tenderloin with olive oil. Season each generously with salt and black pepper. Using your hands, spread the chopped rosemary, lemon and garlic mixture onto both sides of the pork tenderloins.
Place the pork onto a baking sheet and into the preheated oven. Roast for 10-15 minutes and then remove from the oven. Using tongs, carefully lift each tenderloin and flip each over. Place the tenderloins back into the oven and roast an additional 10-15 minutes.
Insert an instant read thermometer into the thickest part of each tenderloin. The thermometer should register 155°. Remove from the oven. Using tongs, transfer each tenderloin to a cutting board and tent with foil. Allow them to rest for 10 minutes and then cut into 1½-inch thick slices.
Place the sliced tenderloins onto a serving platter and garnish with a few sprigs of fresh rosemary if desired.