Lemon Pork Tenderloin

In my never-ending quest to get Gavin to eat and enjoy a nutritious dinner without dissolving into a tantrum because I'm not making mac & cheese or pancakes, I came across this recipe.

Easy. DELICIOUS. Awesome.

Make this.

Lemon Pork Tenderloin
Recipe adapted from Ina Garten

Grated zest of 1 lemon
1/4 cup lemon juice
1/2 cup EVOO
2 tbsp minced garlic
1 1/2 tbsp minced fresh rosemary
1 tbsp chopped fresh thyme
2 tsp Dijon mustard
Salt & freshly ground black pepper
3 pork tenderloins (about 1lb each) 

1.  Combine the lemon zest, lemon juice, oil, garlic, rosemary, thyme, mustard, & 1 tsp salt in a resealable plastic bag. Add the pork tenderloins and turn to coat. Marinate pork in the fridge for at least 3 hours, preferably overnight. 

Such delicious, simple ingredients

2.  Preheat oven to 425.  Spray a shallow baking pan with nonstick cooking spray.  Remove the tenderloins from the marinade and season with salt and pepper.  Place them the baking pan and discard the excess marinade.  Bake for 25-30 minutes.

Do you own a microplane?  If not, GET ONE!

3.  Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve into 1/2" thick diagonal slices. 

Flay. Vor. TOWN.

 So, once again, the end result smelled so amazing, was so durn TASTY that I neglected to take a picture of the finished product.  TRUST ME though, this is a recipe to add to your collection.