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Lemon-Rosemary Pork Tenderloin

 Lemon-Rosemary Pork Tenderloin
"This moist tender pork is seasoned with a wonderful herb and lemon rub I created," says Carol Birkemeier of Nashville, Indiana. "Even my husband, who is a chef, thinks this dish is special enough for company."
8 ServingsPrep: 10 min. Bake: 25 min. + standing


  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon grated lemon peel
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)


  • In a small bowl, combine the first nine ingredients; rub over
  • tenderloins. Place on a rack in a shallow roasting pan.
  • Bake, uncovered, at 400° for 25-35 minutes or until a thermometer
  • reads 160°. Cover with foil; let stand for 10 minutes before
  • slicing. Yield: 8 servings.
Nutritional Facts: One serving equals 176 calories, 7 g fat (2 g saturated fat), 74 mg cholesterol, 204 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat.

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Lemon-Rosemary Pork Tenderloin (continued)

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