Lemon Rosemary Pork Tenderloin

Name: Lemon Rosemary Pork Tenderloin
Yield: 8 servings
Ingredients: 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

serves 8

Ingredients

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

Steps

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.

More recipes with onion, olives, lemon, rosemary, thyme, garlic or pork

Adapted from “Lemon Rosemary Pork Tenderloin” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.