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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (187g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper |
||
| Calories 244 | ||
| Calories from Fat 117 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.0g | 20% | |
| Saturated Fat 3.2g | 15% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 348mg | 14% | |
| Potassium 512mg | 14% | |
| Total Carbohydrate 7.3g | 2% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 2.7g | ||
| Protein 24.0g | 48% | |
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Herbed Pork Tenderloin
By: MizzNezz
Jul 15, 2002
This special pork is tender and juicy and seasoned just right.
SERVES 4
Ingredients
- 1 1/2 cups minced onions
- 2 tablespoons oil
- 1 tablespoon lemon juice
- 1/2 teaspoon rosemary
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 teaspoon paprika
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (1 lb) pork tenderloin
Directions
1
Mix the first 11 ingredients.2
Rub over the pork.3
Put on a rack in a shallow roasting pan.4
Bake, uncovered, at 400* for 45 minutes.5
Remove from oven, cover with foil and let set for 10 minutes.6
Slice into servings.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > North American > United States > Northeastern
- Cuisine > North American > United States > Western > Californian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Vitameatavegamin Girl
On Apr 30, 2008
Very good! Loved the blend of seasonings and it was so easy to make- thanks for sharing this!!!
From: Chef #778484
On Apr 22, 2008
This recipe was outstanding. We grilled it over charcoal, we wrapped the pork in tin foil and added a little red wine, thank you for sharing this recipe
From: Dreamgoddess
On Sep 23, 2002
It was absolute torture waiting for this pork tenderloin to finish cooking. The aroma that filled the house was fantastic and I knew this was going to be good. I wasn't disappointed! Moist and tender with just the right mix of spices. I could go on and on about this tenderloin...it was that good. I served this with mashed potatoes, deviled eggs, mustard, and yeast rolls. I know this is one recipe I'll make often. Thanks Inez for posting this wonderful recipe!
From: Stacy Buzzell
On Aug 19, 2002
This tenderloin came out so yummy and juicy. Although everyone complained about the "pineneedles" (rosemary) I loved it. I also like Rosemary a lot. Instead of letting it sit for the ten minutes it suggested, the rest of dinner was running late and I had to have it sit covered on the counter for nearly 40 minutes, yet it still was juicy and wonderful tasting.
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