Lemon-Garlic Pork Tenderloin Recipe

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Lemon-Garlic Pork Tenderloin Recipe

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I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 30 min.

Ingredients

  • 2 tablespoons canola oil
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pork tenderloin (3/4 pound)

Directions

In a resealable plastic bag, combine the oil, lemon juice, peel, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Lemon-Garlic Pork Tenderloin in Cooking for One or Two Cookbook 2003, p190

Nutritional Facts

1 each: 239 calories, 9g fat (2g saturated fat), 111mg cholesterol, 159mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 36g protein. Diabetic Exchanges: 4-1/2 lean meat.

  • 2 tablespoons canola oil
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pork tenderloin (3/4 pound)
  1. In a resealable plastic bag, combine the oil, lemon juice, peel, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.
Originally published as Lemon-Garlic Pork Tenderloin in Cooking for One or Two Cookbook 2003, p190

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