Yield: 4 Servings
¼ cup plus 1 Tbsp Flying Olive Eureka Lemon, Gremolata or Garlic Extra Virgin Olive Oil or a Combination
2 lemons, juiced (about ¼ cup)
4 garlic cloves halved or minced
2 trimmed pork tenderloins, about 2 pounds total
½ tsp salt
Lemon slices to garnish, if desired
In a large zip-lock bag or a shallow dish, combine the ¼ cup Flying Olive Extra Virgin Olive Oil(s) of Choice, the lemon juice, and garlic. Add the tenderloins. Seal the bag or cover the dish and refrigerate for 30 minutes, turning the tenderloins after 15 minutes.
Heat the remaining 1 Tbsp of Flying Olive EVOO(s) of Choice in a large skillet over medium-high heat. When the oil begins to shimmer, place the tenderloins in the skillet. Cook for 10-12 minutes, until cooked to medium or desired doneness , turning to brown all sides.
Remove to a cutting board and cover to keep warm. Slice the pork and serve topped with lemon slices.
Submitted by Barb L.