Cookbook:Lemon Rosemary Pork Tenderloin

| American cuisine | Southern U.S. Cooking | Meats

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

Procedure

 * 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.