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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


  • 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)


  • 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

4 ounce-weight: 176 calories, 7g fat (2g saturated fat), 74mg cholesterol, 204mg sodium, 2g carbohydrate (0g sugars, trace fiber), 24g protein Diabetic Exchanges:3 lean meat

Reviews for Lemon-Rosemary Pork Tenderloin

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Reviewed Apr. 3, 2016

"This is a delicious recipe! The tenderloin comes out so moist. Five stars; will definitely make it again."

Reviewed Jun. 8, 2015

"This is my favorite pork recipe, it always turns out wonderful. Sometimes I change it up by using an orange instead of a lemon."

Reviewed Jun. 9, 2014

"Very easy to make & full of flavor!"

Reviewed Oct. 28, 2011

"This has been requested many times by family. It is truely excellent and quick and easy to make. As a Weight Watcher this also fills the bill."

Reviewed Sep. 4, 2011

"It was tender and flavorful. The leftovers were just as good as the first time. I look forward to making it again."

Reviewed Nov. 26, 2009

"I am always nervous when I try a new recipe for a holiday dinner but this was absolutely fantastic. It was very moist, tender and the herbs and lemon were not overpowering. We had a great Thanksgiving dinner."

Reviewed Dec. 23, 2008

"This was delicious and easy to make. My whole family enjoyed it. This will become one of our monthly meals."

Reviewed Mar. 4, 2008

"This recipe is fantastic! It's easy to do and makes a lovely holiday presentation. But is is absolutely delicious as well. It's a great find!"

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Wine Pairings

Light-Bodied Red Wine

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