- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp thyme
- 3 tbsp lemon juice, divided
- 2 pounds pork fillet
- 1 tsp sea salt
- 1 tsp fresh cracked pepper
- 3 tbsp butter or olive oil
- 1/2 lemon, sliced into thin rounds
- 10 cloves garlic, minced
- 1 tbsp parsley, fresh cut, to garnish (optional)
Add lemon juice, 2 tbsp olive oil, garlic powder, pork fillets, salt, and pepper to a Ziploc bag and marinate for at least 3 hours, or overnight.
Preheat oven to 375 degrees.
Pat pork fillets with paper towel to completely dry from any moisture from marinade.
Season generously with salt and pepper.
Heat a heavy cast iron pan (or oven-safe heavy pan) on medium high until very hot.
Add butter or olive oil until melted. Add in pork fillets to the pan.
Cook until browned on one side, about 5 minutes.
Add garlic, lemon slices, lemon juice to pan as you sear the other side.
As pork fillets brown on the other side, stir garlic slightly and ladle butter/oil, lemon juice, and garlic from pan over the pork.
When fillets are browned on both sides, transfer to oven and cook until internal temperature reaches 145-160 degrees, about 45 minutes.
Remove and let stand 10 minutes before serving.
By Sharon FeldmanBLOG COMMENTS POWERED BY DISQUS