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|
|1/4||cup lemon juice|
- Preheat oven to 350°F. Trim fat from tenderloin; discard. Set tenderloin aside.
- 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.
- 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.
|Serving Size:||1 pork slice|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||28 %|
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