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Lemon Rosemary Pork Tenderloin

Lemon Rosemary Pork Tenderloin – Forkwise recipe card (illustration, no photo yet)
DinnerAmerican⏱ 20 minServes 8EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 medium onion, finely chopped
  • 2 tbsp olive or canola oil
  • 1 tbsp lemon juice
  • 1 tsp minced fresh rosemary
  • 1 tsp minced fresh thyme
  • 1 tsp grated lemon peel
  • 1 garlic clove, minced
  • ½ tsp salt
  • ½ tsp pepper
  • 2 ea. (2 lb / 900 g) pork tenderloins

Method

  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.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.