Lemon-Rosemary Pork Tenderloin
1 medium onion, chopped
2 Tbsp olive or canola oil
1 Tbsp Granny M’s Lemon Glaze
1 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp grated lemon peel
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
Combine the first nine ingredients. Rub mixture over tenderloins. Place on a rack in a shallow roasting pan. Bake uncovered at 400 degrees for 45 to 50 minutes or until a meat thermometer reads 160 degrees. Cover with foil and let stand for 10 minutes before slicing.
Yields 8 servings
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