Lemon Rosemary Tenderloin

Lemon-Rosemary Pork Tenderloin

1 medium onion, finely chopped

2 T. olive or canola oil

1 T. lemon juice

1 tsp. fresh minced rosemary or 1/4 tsp. dried, crushed

1 tsp. fresh minced thyme or 1/4 tsp. dried

1 tsp. grated lemon peel

1 garlic clove, minced

1/2 tsp. salt

1/2 tsp. pepper

2 pork tenderloins (1 lb. each)

Combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan

Bake uncovered, at 400º for 45-50 minutes or until a meat thermometer reads 160º. Cover with foil, let stand for 10 minutes before slicing

Serves 8