Lemon Rosemary Pork Tenderloin
Lemon Rosemary Pork Tenderloin is a simple roast that turns two lean tenderloins into a dinner for eight. The rub combines finely chopped onion, garlic, lemon peel and juice with fresh rosemary and thyme, so the citrus and herbs cling to the meat as it roasts. You can rub it on and bake straight away or leave it in the fridge for a deeper flavor. A short rest under foil keeps the slices juicy.
Instructions
Stir together the chopped onion, oil, lemon juice, rosemary, thyme, lemon peel, garlic, salt and pepper in a bowl. Rub the mixture all over both pork tenderloins.
You can roast the pork right away, or cover it and refrigerate it for as long as you like so the flavors soak in.
Set the tenderloins on a rack in a shallow roasting pan, leaving the top uncovered.
Bake at 400°F (205°C) until a meat thermometer pushed into the thickest part reads 160°F (70°C).
Tent the pork loosely with foil and let it stand for 10 minutes. Slice it across the grain and serve.
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