Sunday, November 20, 2011

Marinated pork roast

oh well...once I tried to make it and it didn't go well, this time I took it step by step and decided to give it some time...

Let's start with the marinade...yumm
All you need is...
Pork tenderloin
a bag
1 lemon, zest grated
1/4 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
Freshly ground black pepper
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 tenderloin 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 oven to 350 degrees F (175 degrees C).
Meanwhile, cut
3 potatoes
2 big carrots
1 onion
Put all the vegetables in the baking dish, add 1 tsp salt and 2 tsp pepper, mix it well.
Place your marinated tenderloin on top of the potato mix and cover it with foil. Bake 1 hour.
After 1 hour, remove the foil and start basting your meat with the juices every 15 minutes for another hour.
Remove from the oven, cover and let it rest for 10-15 minutes.
It's ready to serve!!!!!

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