Prep 2 hrs
Cook 30 mins
From the Washington Post.
For the pork
- 2 teaspoons dried oregano
- 1 large lemon, zest of (a loosely packed 1 tablespoon)
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- 2 pork tenderloin, trimmed of fat and silver skin, each about 1 pound
- 2 tablespoons olive oil
For the jus
- 1 cup chicken broth
- 1 large lemon, juice of (2 tablespoons)
- 2 tablespoons chopped fresh oregano leaves
- 1⁄4 teaspoon sugar (to taste)
- fresh ground black pepper
- For the pork: Rub together the oregano, lemon zest, pepper and salt in a small bowl. Lay the tenderloins out on a platter or large sheet of aluminum foil. Sprinkle the rub and 1 tablespoon of the oil over the tenderloins; rub the seasonings and oil over the pork to coat it evenly. Wrap or cover the tenderloins. Refrigerate for at least 2 hours and up to 12 hours.
- Preheat the oven to 375 degrees. Heat the remaining tablespoon of oil in a roasting pan set over medium-high heat. When the oil is hot, add the pork tenderloins; cook for 5 to 6 minutes, turning them every 1 to 2 minutes to evenly brown the tenderloins on all sides. Transfer the pan to the oven.
- Roast for 20-30 minutes, or until the internal temperature of the pork registers 145 degrees on an instant-read thermometer. Remove the pan from the oven; transfer the pork to a platter to rest, and cover loosely with aluminum foil.
- For the jus: While the pork rests, combine the chicken broth, lemon juice, oregano, sugar, and salt and pepper to taste in a medium saucepan over medium-high heat. Bring the liquid to a boil; boil for about 8 minutes, until the liquid is reduced by half. Taste, and adjust the seasoning as needed.
- Slice the pork on the diagonal; serve with the jus poured over it or passed at the table.