Mojo Lamb Tenderloin

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 navel oranges, juice of
• 1 lime, juice of
• 1/4 cup flat leaf parsley (chopped fine)
• 1 tablespoon fresh oregano (chopped fine)
• 1 teaspoon fresh thyme leave
• 1 garlic clove (minced)
• 1/4 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 16 ounces lamb tenderloin (well trimmed)

Recipe

• 1 mix together the orange juice, lime juice, chopped parsley, chopped oregano, thyme leaves, minced garlic, salt and olive oil in a large glass bowl. (this makes approximately 3 cups.).
• 2 place the lamb tenderloins in a zipper bag and add two cups of the marinade. seal the bag and marinate at least overnight. place the remaining marinade in the refrigerator.
• 3 when you are ready to cook the lamb, place a large non-stick skillet in an oven and preheat to 450°f.
• 4 while the pan is preheating, remove the marinating lamb tenderloin and the extra marinade. strain the cup of extra marinade in a small sauce pan over high heat and bring to a boil. reduce the heat to medium and simmer gently to reduce by half.
• 5 remove the lamb tenderloins and place them on a plate. strain the remaining marinade and discard the strained herbs and garlic, reserving the liquid.
• 6 place the lamb tenderloins in the preheated pan and return the pan to the oven. cook for about 4 minutes and turn the lamb every 3 minutes after that, until all the sides are seared. after the second turn, baste with 1/2 cup of the strained marinade, coating the tenderloins well.
• 7 as the lamb cooks and the marinade is reduced, continue to baste with 1/4 to 1/2 cup at a time to create a caramelized glaze on the lamb. it should take 20 – 25 minutes to reach an internal temperature of 160°f as the lamb is finishing, add the remaining marinade to create a syrupy sauce.
• 8 remove the lamb from the oven and let rest on the counter for about 3 minutes before carving. serve with the reduced sauce from the pan.