Recipes Spicy Lemon-Rosemary Pork Tenderloin 5.0 (252) Add your rating & review More Pork Recipes By Jimmy Bradley Jimmy Bradley Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters. Food & Wine's Editorial Guidelines Updated on March 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 1 hrs Yield: 8 Ingredients 6 tablespoons extra-virgin olive oil 3/4 cup fresh lemon juice 1/4 cup rosemary leaves 2 tablespoons crushed red pepper 6 garlic cloves, chopped Four 1-pound pork tenderloins Salt and freshly ground pepper Directions In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours. Let the pork stand at room temperature for 1 hour. Preheat the oven to 400° and preheat a griddle or a very large skillet. Remove the pork from the marinade. Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper. Set them on the griddle and cook over high heat until browned all over, about 6 minutes. Transfer the tenderloins to a large rimmed baking sheet and roast in the oven for about 14 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving. Suggested Pairing Pair this spicy pork with an aromatically intense, peppery Syrah. Rate it Print