Lemon-Rosemary Pork Tenderloin
1
medium onion, finely chopped
2 T. olive or canola oil
1 T. lemon juice
1 tsp. fresh minced rosemary or 1/4 tsp. dried, crushed
1 tsp. fresh minced thyme or 1/4 tsp. dried
1 tsp. grated lemon peel
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. pepper
2 pork tenderloins (1 lb. each)
Combine the first nine ingredients; rub over tenderloins. Place on a rack in a
shallow roasting pan
Bake uncovered, at 400º for 45-50 minutes or until a meat thermometer reads
160º. Cover with foil, let stand for 10 minutes before slicing
Serves 8
