Lemon Rosemary Pork Tenderloin
Total Time
About an hour
Servings
8 servings
1 medium onion, finely chopped
2 tablespoon olive or canola oil
1 tablespoon lemon juice
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon grated lemon peel
1 garlic clove, minced
½ teaspoon salt
½ teaspoon pepper
2 ea. (2 lb / 900 g) pork tenderloins
Combine the chopped onion, oil, lemon juice, rosemary, thyme, lemon peel, minced garlic, salt, and pepper. Rub this mixture over tenderloins.
Let the tenderloins marinate, refrigerated, for as long as you want, or just immediately proceed with cooking.
Place the meat on a rack in a shallow roasting pan.
Bake uncovered at 400°F (205°C) or until a meat thermometer reads 160°F (70°C).
Cover with foil and let stand 10 minutes before slicing.
10 minutes