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Lemon-Rosemary Pork Tenderloin Recipe

Lemon-Rosemary Pork Tenderloin Recipe

"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."
TOTAL TIME: Prep: 10 min. Bake: 25 min. + standing YIELD:8 servings

Ingredients

  • 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)

Directions

  • 1. In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan.
  • 2. 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.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.