Lemon-Capered Pork Tenderloin

Lemon-Capered Pork Tenderloin

Lemon-Capered Pork Tenderloin

Lemon juice, capers and rosemary help to create the unique flavor of this pork dish.


Makes 8 servings


1 to 2 boneless pork tenderloins (about 1-1/2 pounds)
1 tablespoon crushed capers
1 teaspoon dried rosemary leaves, crushed
1/8 teaspoon black pepper
1 cup water
1/4 cup lemon juice


  1. Preheat oven to 350°F. Trim fat from tenderloin; discard. Set tenderloin aside.
  2. Combine capers, rosemary and black pepper in small bowl. Rub mixture over tenderloin. Place tenderloin in shallow roasting pan. Pour water and lemon juice over tenderloin.
  3. Bake, uncovered, about 20 minutes or until thermometer inserted into thickest part of tenderloin registers 160°F. Remove from oven; cover with foil. Allow to stand 10 minutes. Cut evenly into 8 slices before serving. Garnish as desired.

Nutritional Information

Serving Size: 1 pork slice
Calories 114
Calories from Fat 28 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 45 mg
Carbohydrate <1 g
Fiber <1 g
Protein 19 g
Sodium 59 mg

Dietary Exchange

Meat 2

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