How To Make Spicy Lemon-Rosemary Pork Tenderloin
Savor a flavorful bite of this pork tenderloin, made with lemon juice, rosemary, and red pepper-marinated pork, for an aromatic roasted dish.
Serves:
Ingredients
- 6tbspextra virgin olive oil
- ¾cupfresh lemon juice
- ¼cuprosemary leaves
- 2tbspred pepper,crushed
- 6clovesgarlic
- 4pork tenderloin
- salt and freshly ground pepper,to taste
Instructions
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In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic, and pork
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Press out any air in the bag, seal, and refrigerate for 6 to 8 hours.
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Let the pork stand at room temperature for 1 hour.
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Preheat the oven to 400 degrees F and preheat a griddle or a very large skillet. Remove the pork from the marinade.
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Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper. Set them on the griddle and cook over high heat for about 6 minutes until browned all over.
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Transfer the tenderloins to a large, rimmed baking sheet and roast in the oven for about 14 minutes, until an instant-read thermometer inserted in the thickest part registers 130 degrees F.
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Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving.
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Serve and enjoy.
Nutrition
- Calories: 404.91kcal
- Fat: 19.19g
- Saturated Fat: 4.43g
- Trans Fat: 0.09g
- Monounsaturated Fat: 10.83g
- Polyunsaturated Fat: 2.51g
- Carbohydrates: 3.20g
- Fiber: 0.51g
- Sugar: 0.70g
- Protein: 52.51g
- Cholesterol: 164.13mg
- Sodium: 678.57mg
- Calcium: 27.76mg
- Potassium: 1047.31mg
- Iron: 2.72mg
- Vitamin A: 5.13µg
- Vitamin C: 12.71mg
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