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Nutrition Facts
Serving Size 1 (187g) Recipe makes 4 servings
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

Recipe #34335 | 50 min | 5 min prep | add private note

⁽⁸⁶⁾ RATE IT NOW Print Recipe

By: MizzNezz
Jul 15, 2002

This special pork is tender and juicy and seasoned just right.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: Ransomed by Fire

On Nov 1, 2009

I made a pork roast tonight using your spice list along with the cooking method from Island Pork Tenderloin, and it tasted wonderful! I didn't use the lemon juice this time, but I'll be trying it next time. Thanks for the recipe!

0 people found this review helpful

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From: BonnieZ

On Sep 15, 2009

The method, flavor and cooking time were perfect, resulting in a moist and juicy tenderloin full of flavor. Thank you MissNezz for sharing the recipe.

1 person found this review helpful

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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!

15 people found this review helpful

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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.

11 people found this review helpful

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Read all 89 reviews