"From a cookbook titled Diabetic Cooking recently received in the cookbook swap 2011. 10 minutes standing time is part of the cooking time."
1 1/2 lbs
Preheat oven to 350°F.
Trim fat from tenderloin, discard and set tenderloin aside.
Combine capers, rosemary and black pepper in a small bowl and then rub rosemary mixture over tenderloin and then place tenderloin in a shallow roasting pan and pour water and lemon juice over tenderloin.
Bake, uncovered, 1 hour or until thermometer inserted in thickest park of tnderloin registers 170°F.
Remove from oven; cover with aluminum foil and allow to stand for 10 minutes before serving.