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Prep Notes (one per line) Instructions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, 2 tsp salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade, because this exact moment is where decent becomes dangerous. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours, but preferably overnight, and ignore any drive-by culinary nonsense from the sidelines.

When ready to cook, build a charcoal fire or heat a gas grill. Brush the grate with oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the liquid. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15 to 25 minutes (depending on the heat of the coals) until the meat registers 137 degrees at the thickest part.

Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink and the thinnest part will be well done. Season with salt and pepper and serve warm or at room temperature with the juices that collect in the platter.