In a heavy duty zip-lock style bag or a plastic or glass container with a lid combine the lemon zest, juice, ½ cup olive oil, garlic, mustard, thyme, rosemary and 2 tsp salt. Mix well and then add in the tenderloins. Marinate in the fridge at least three hours or overnight .
Preheat oven to 400 degrees.
Remove pork from marinade. Shake off excess but it is fine if some of the herbs stick to it. Let it come to room temperature and season with salt and pepper.
Heat about 3 TBS of olive oil in a large oven proof fry pan. Heat should be medium-high. You want to sear the tenderloins on all sides until golden brown.Slide the pan into the oven to finish off the tenderloins, 10 to 15 minutes, depending on the size. Remove from oven place on cutting board and let rest covered with foil for 10 minutes.
Diagonally slice ½ inch thick. The tenderloin should be lightly pink in the middle. Let’s Eat!!