Giada's pork tenderloin is roasted and topped with a vinaigrette. Grated zest of 1 lemon3/4 cup freshly squeezed lemon juice (4 to 6 lemons)1/2 cup good olive oil, plus extra for brushing the grill2 tablespoons minced garlic (6 cloves)1-1/2 tablespoons minced fresh rosemary leaves1 tablespoon chopped fresh thyme leaves2 teaspoons Dijon mustard Kosher salt3 pork tenderloins (about 1 pound each)Freshly ground black pepper Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag.
Add the pork tenderloins and turn to coat with the marinade. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight.
Both recipes are simple preparations with few ingredients and use a pork tenderloin around one pound each.
There are a few things that set these two recipes apart.
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