Prep 5 mins
Cook 45 mins
This special pork is tender and juicy and seasoned just right.
- 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
- Mix the first 11 ingredients.
- Rub over the pork.
- Put on a rack in a shallow roasting pan.
- Bake, uncovered, at 400* for 45 minutes.
- Remove from oven, cover with foil and let set for 10 minutes.
- Slice into servings.
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!
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.
I certainly agree - the kitchen smelled heavenly, the roast was moist, tender & very tasty. Since I don't like the rosemary prickles, I substituted with 1/4 tsp of sage. I'm going to make this for my next dinner party!