Lemon-Capered Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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From a cookbook titled Diabetic Cooking recently received in the cookbook swap 2011. 10 minutes standing time is part of the cooking time. Ingredients:
1 1/2 lbs pork tenderloin (boneless) |
1 tablespoon capers (crushed) |
1 teaspoon dried rosemary |
1/8 teaspoon black pepper |
1 cup water |
1/4 cup lemon juice |
Directions:
1. Preheat oven to 350°F.
2. Trim fat from tenderloin, discard and set tenderloin aside.
3. Combine capers, rosemary and black pepper in a small bowl and then rub rosemary mixture over tenderloin and then place tenderloin in a shallow roasting pan and pour water and lemon juice over tenderloin.
4. Bake, uncovered, 1 hour or until thermometer inserted in thickest park of tnderloin registers 170°F.
5. Remove from oven; cover with aluminum foil and allow to stand for 10 minutes before serving.
6. Garnish as desired.
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