Lemon-Capered Pork Tenderloin
Recipe: #15896
November 13, 2014
Categories: Loins, 5 Ingredients Or Less, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, more
"From a cookbook titled Diabetic Cooking recently received in the cookbook swap 2011 (fooddotcom). 10 minutes standing time is part of the cooking time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (121.5 g)
- Calories 95.2
- Total Fat - 3.2 g
- Saturated Fat - 1 g
- Cholesterol - 39.5 mg
- Sodium - 530.1 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 0.3 g
- Sugars - 0.3 g
- Protein - 14.6 g
- Calcium - 16.9 mg
- Iron - 1 mg
- Vitamin C - 4.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Trim fat from tenderloin, discard and set tenderloin aside.
Step 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.
Step 4
Bake, uncovered, 1 hour or until thermometer inserted in thickest park of tenderloin registers 170°F.
Step 5
Remove from oven cover with aluminium foil and allow to stand for 10 minutes before serving.
Step 6
Garnish as desired.
Tips
- Aluminium foil
2 Reviews
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