Lemon-Roasted Pork with Garlic and Basil
- 2 pork tenderloin roasts, about 1 pound each
- Finely grated rind and juice of 4 lemons
- 6 tbs of chopped fresh basil
- 12 coves of garlic left whole, skin removed and blanched in boiling water for 5 minutes
- Kosher or sea salt and fresh cracked black pepper
- 4 bay leaves
- 2 tbs canola oil
- Fresh herbs and lemon slices for the garnish
Here is a recipe that you can prepare in about an hour from start to finish. Pork, lemon and garlic have an affinity for each other.We are sure that you will find that this recipe is a go to dish to please your family and friends.
- Trim pork tenderloins and split length wise without cutting all of way through. Open each out flat.
- Sprinkle with lemon rind and basil
- Halve any large garlic cloves, Lay the garlic cloves evenly along the middle of each tenderloin and season with salt and pepper.
- Close the tenderloins and tie at about 2 inch intervals with butchers twine.
- Place in a non metallic dish with the bay leaves and lemon juice.
- Marinate in the refrigerator over night.
- Remove the pork and reserve the marinade.
- Heat oil in a saute pan and brown the pork on all sides.
- Transfer to a shallow roasting pan along with the marinade.
- Season and roast in a preheated 400 degree oven about 40 minutes, basting frequently.
- Serve sliced, garnished with herbs and lemon slices.