Lemon-Capered Pork Tenderloin

From a cookbook titled Diabetic Cooking recently received in the cookbook swap 2011. 10 minutes standing time is part of the cooking time.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs  pork tenderloin (boneless)
• 1  tablespoon capers (crushed)
• 1  teaspoon dried rosemary
• 1⁄8 teaspoon black pepper
• 1  cup water
• 1⁄4 cup lemon juice

Directions

1. Preheat oven to 350°F.
2. Trim fat from tenderloin, discard and set tenderloin aside.
3. 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.
4. Bake, uncovered, 1 hour or until thermometer inserted in thickest park of tnderloin registers 170°F.
5. Remove from oven; cover with aluminum foil and allow to stand for 10 minutes before serving.
6. Garnish as desired.