Grilled Pork Tenderloin

Grated zest of 1 lemon
3/4 c. freshly squeezed lemon juice (4-6 lemons)
1/2 c. olive oil
1 Tbs. minced fresh rosemary
1 Tbs. minced fresh thyme
2 tsp. Dijon mustard
salt
black pepper
2 lbs of pork tenderloin

Combine zest, lemon juice, olive oil, herbs, mustard, and 2 tsp. salt to make marinade. Add pork and marinate at least 3 hours or overnight.

Remove pork from marinade and sprinkle with salt and and pepper. Grill until meat registers (at least) 137 at thickest part. Transfer to platter and cover tightly with aluminum foil for 10 minutes before carving and serving.

Makes 8 servings.

Weight Watchers PointsPlus Value: 5 points per serving.

This is a slightly modified version of a recipe in Ina Garten’s Barefoot Contessa: Back to Basics cookbook.