Thursday, January 28, 2010

Lemon-Rosemary Pork Loin

I got this recipe from a Robin Miller cookbook & modified it to be a freezer meal. It was so simple, delicious, and the most moist pork loin I've ever had! My husband and kids agreed - we'll definitely be using this recipe a lot!

1 1/4-lb pork tenderloin
salt and pepper, to taste
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp red wine vinegar
2 tsp dried rosemary (or 2 tbsp fresh)
1 tbsp Dijon mustard

Place pork loin in freezer bag; season with salt & pepper. Whisk together olive oil, lemon juice, vinegar, rosemary, and mustard; pour over pork loin in bag. (**If you want to make it tonight, simply place pork loin in (cooking spray-coated) shallow roasting pan and pour mixed marinade over top.)

To cook: Thaw overnight in the refrigerator. Preheat oven to 400. Place roast in (cooking spray-coated) shallow roasting pan. Roast until thermometer reads 160*, about 35-40 minutes. Remove from the oven and let rest for 10 minutes before cutting into 1/2-inch-thick slices.

1 comment:

Tori K. said...

Wow! This was SO tender and delicious. My hubby and 18 month old scarfed it down. :)