Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa

These loins of pork are infused with lemon, thyme and rosemary and are served up in thick slices, perfect for when you have guests over for dinner! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/35N3bD7 Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Herb-Marinated Pork Tenderloins RECIPE COURTESY OF INA GARTEN Level: Easy Total: 3 hr 35 min Prep: 10 min Inactive: 3 hr 10 min Cook: 15 min Yield: 6 servings Ingredients 1 lemon, zest grated 3/4 cup freshly squeezed lemon juice (4 to 6 lemons) Good olive oil 2 tablespoons minced garlic (6 cloves) 1 1/2 tablespoons minced fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 2 teaspoons Dijon mustard Kosher salt 3 pork tenderloins (about 1 pound each) Freshly ground black pepper Directions Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight. Preheat the oven to 400 degrees F. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #HerbMarinatedPorkTenderloins Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network https://youtu.be/k3l4pz4E-j0