Lemon salt crusted pork tenderloin
February 20, 2008 by ryanandrea
This is excellent served with apple sauce; got the recipe off of Food Network. This is a dish where the pork should not be overcooked.
*six lemons
*1 1/2 tablespoons salt
*2 tablespoons extra-virgin olive oil
*Freshly ground black pepper
*2 pork tenderloins (about 1 1/2 pounds total)
Preheat oven to 425 degrees F.
Finely zest the lemons.
Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork.
In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F (this is quicker than you think - maybe 10 minutes?)
Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias.
