Ingredients
6tbspextra virgin olive oil
¾cupfresh lemon juice
¼cuprosemary leaves
2tbspred pepper,crushed
6clovesgarlic
4pork tenderloin
salt and freshly ground pepper,to taste
Preparation
In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic, and pork
Press out any air in the bag, seal, and refrigerate for 6 to 8 hours.
Let the pork stand at room temperature for 1 hour.
Preheat the oven to 400 degrees F and preheat a griddle or a very large skillet. Remove the pork from the marinade.
Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper. Set them on the griddle and cook over high heat for about 6 minutes until browned all over.
Transfer the tenderloins to a large, rimmed baking sheet and roast in the oven for about 14 minutes, until an instant-read thermometer inserted in the thickest part registers 130 degrees F.
Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving.
Serve and enjoy.
