Lemon Rosemary Pork Tenderloin

Ingredients

• 150 gOnion
• 30 mlOlive oil
• 15 mlLemon juice
• 1 gRosemary
• 1 gThyme
• 2 gLemon zest
• 5 gGarlic
• 3 gSalt
• 1 gPepper
• 900 gPork tenderloin

Instructions

1. 1

   Prepare the marinade

   • Finely chop the onion and mix it with the olive oil, lemon juice, rosemary, thyme, lemon zest, minced garlic, salt and pepper in a bowl.
   • Rub this mixture all over the pork tenderloins so they are well coated.
2. 2

   Marinate (optional)

   • Cover and refrigerate the tenderloins for at least 30 minutes or up to 24 hours for stronger flavor.
   • Allow to sit briefly at room temperature before cooking if very cold.
3. 3

   Roast

   • Place the tenderloins on a rack in a shallow roasting pan.
   • Roast uncovered in a preheated oven at 205°C (400°F) until an instant-read thermometer registers 70°C (160°F), about 25–35 minutes depending on thickness.
4. 4

   Rest & serve

   • Cover loosely with foil and let rest 10 minutes so the juices redistribute.
   • Slice and serve warm.