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Lemon Rosemary Pork Tenderloin

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Southern U.S. Cooking | Meats

Prep: 0 min Cook: 0 min Servings: 8 servings Difficulty: medium

Categories: Dinner, Drink

Tags: main course, recipes using canola oil, recipes using lemon juice, recipes using lemon zest, recipes using pork, recipes using rosemary, roasted, southern u.s., very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ALemon_Rosemary_Pork_Tenderloin)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ALemon%20Rosemary%20Pork%20Tenderloin&oldid=4510170

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

  1. Combine the chopped onion, oil, lemon juice, rosemary, thyme, lemon peel, minced garlic, salt, and pepper. Rub this mixture over tenderloins.
  2. Let the tenderloins marinate, refrigerated, for as long as you want, or just immediately proceed with cooking.
  3. Place the meat on a rack in a shallow roasting pan.
  4. Bake uncovered at 400°F (205°C) or until a meat thermometer reads 160°F (70°C).
  5. Cover with foil and let stand 10 minutes before slicing.