Adapted from Ina Garten.
Combine in a container and marinate 2-3 lbs. pork tenderloin for up to 12 hours.
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- 6 cloves minced garlic
- 1 1/2 Tbsp minced fresh rosemary leaves
- 1 Tbsp chopped fresh thyme leaves
- 2 tsp mustard of choice
- 1 tsp Kosher salt
- 1 tsp freshly ground black pepper
- Drizzle of olive oil