Lemon/Garlic Pork Tenderloin

Submitted by KLHquilts

"A Greek(ish) dish. The pork turned out very tender, which always makes me happy -- pork is so lean these days, it's hard to find a recipe that leaves it tender. A 4-oz. serving is 4 Weight Watchers points."

 

• Ready In: 26hrs 30mins
• Ingredients: 9
• Serves: 8-12

ingredients

• 4 lbs pork tenderloin
• 6 -10 garlic cloves (peeled, whole)
• 1 tablespoon fresh oregano (fresh, chopped)
• 1⁄4 cup olive oil
• 1⁄4 cup white wine
• 1⁄4 cup fresh lemon juice (fresh)
• 4 garlic cloves (minced)
• 1 tablespoon fresh thyme (fresh, chopped)
• 1 cup water

directions

1. With a sharp knife, make slits or pockets in the pork loin -- one for every whole garlic clove you're going to use. Insert the whole cloves and bit of fresh oregano into each slit. Set aside.
2. In medium bowl, combine oil, wine, lemon juice, minced garlic, thyme, and salt and pepper to taste. Mix well. Pour over pork loin and refrigerate 6-24 hours.
3. Preheat oven to 350. Place pork in a baking pan and add 1 cup water. Bake for 1-1/2 hours, or until pork is tender and juices run clear. Occasionally baste with juices in pan.
4. Remove from oven and let stand 10 minutes or so. Cut into slices and serve.

Reviews

[katie in the UP]

This is a wonderful, delicious recipe! I'd like to try it in the crockpot next time! You can't go wrong when you have garlic, lemon, oregano and thyme!! Thank you!