Alyssa Packer’s Herb Marinated Pork Loin

Grated zest of 1 lemon
1/4 cup freshly squeezed lemon juice (4-6 lemons) (the second time I made this I used bottled lemon juice and it turned out fine)
1/2 cup olive oil
2 tbs minced garlic (6 cloves)
1 1/2 tbs minced fresh rosemary leaves
1 tbs chopped fresh thyme
2 tsp Dijon mustard
Kosher salt
2-3 pork tenderloins, 1 lb each
freshly ground black pepper

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Marinate in the refrigerator overnight, or at least 3 hours. (I've tried marinating it overnight and marinating for 3 hours--couldn't tell much difference.)

When you're ready to cook, preheat the grill. Remove the tenderloins from the marinade and discard the marinade.
Sprinkle with salt and pepper, then grill, turning a few times to brown on all sides, for 15-25 minutes--until the meat registers 137 degrees at the thickest part.
Transfer the tenderloins to a platter and cover tightly with aluminum foil. Let rest for 10 minutes.
Carve in 1/2 inch thick diagonal slices. The thickest part will be pink; this is just fine. The end parts will be well done--something for everyone.