Lemon-Capered Pork Tenderloin

8
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"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 recipe yields 8 servings
OK

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 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 & Variations


  • Aluminium foil

Related

ellie

Very good - made as directed for a very good pork tenderloin which we all enjoyed. Thanks for sharing!

review by:
(21 Jun 2017)

TwisSis RIP Forever in our Kitchen

Made for Pick Me! Recipe Tag Game - I dbl'd the recipe, added garlic & used it on a boneless rolled pork roast stuffed w/a mix of chopped apple & sage. The pork was well-flavored & basically braised in the meat drippings + ingredients. I wanted a sauce & the drippings were TART beyond words, so I added honey & cream to get a sauce. The combo of your recipe & my innovation apparently worked as our guest & Siggi ate the outcome w/gusto. :-)

(1 Dec 2016)