I’ve been on a HUGE lemon kick lately. Over the last few months, I’ve purchased lemon hand cream, lemon lip gloss, a lemon-mint scented candle, and even mixed up a lemon-flavored cocktail for guests the other night that included – wait for it – lemon sorbet.
It’s a problem people. A lemon addiction. And I think I need help.
Ever since trying some new citrus-based recipes, I cannot seem to get enough of their mouth-puckering, sunshine-colored flavor bursts. So what’s a girl to do?
I took an old favorite cut of meat, the fabulous pork tenderloin, and drenched it in a little spice, a little savory, and a whole lot of citrus. This is a very simple, fresh recipe that will make your taste buds dance with joy. Marinating the pork the night before also means coming home to dinner almost done – just cook up and enjoy!
- 2 Pork Tenderloin
- ½ cup fresh-squeezed Lemon Juice
- ½ cup fresh-squeezed Lime Juice
- 1 tablespoon ground Cumin
- 1 tablespoon Sea Salt
- 1 tablespoon fresh ground Black Pepper
- Bacon grease or Coconut Oil as needed for searing
- Generously season the pork tenderloins on all sides with the Ground Cumin, Sea Salt, and fresh ground Black Pepper.
- Place your pork tenderloins in a Ziploc bag or Tupperware, and drench with the fresh-squeezed Lemon and Lime juice.
- Marinate for at least one hour, up to 24 hours, in the refrigerator.
- When it’s time to cook, preheat your oven to 400 degrees.
- Heat a pan over medium-high heat, and add your bacon grease or cooking oil of choice.
- When the pan is hot, sear the pork tenderloins on all sides until golden brown. (About 2 minutes per side).
- Place the sauté pan in the oven and roast the tenderloins for 10-15 minutes or until the meat registers 137 degrees at the thickest part.
- Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow the pork to rest for 10 minutes.
- Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done.
Our Citrus Pork Tenderloin alongside a small serving of mashed sweet potatoes.