Lemon and Rosemary Pork Tenderloin

I've made this recipe a few times but I've never posted it so now I am finally making it official. The combination of lemon and rosemary together on pork really makes this recipe a keeper. Our local Metropolitan Market has a coupon this week to buy-one-get-one-free for pork tenderloin so once again I made this recipe. We like to barbecue it but you can also cook it in the oven as the recipe instructs. It only takes about 20 minutes to cook so it's a pretty quick meal. It's also special enough to serve with guests which we've also done in the past. This is a recipe I got from Hannah Freese, RD who is actually discontinuing her nutrition business so there may not be a link to her page soon. I've enjoyed following her nutrition advise these past three years and plan to continue with everything she has recommended to me. I feel the best I've felt in ages so, of course, I will continue. I realize getting three joint replacements also has had something to do with why I feel so much better but I know cleaning up my diet has a lot to do with it, too. She basically has recommended to eliminate white, processed carbs and toxic seed oils and to switch to healthier fats like avocado oil, olive oil and butter. She does not recommend to cut out saturated fat so that's why you can eat this lovely pork tenderloin! We eat lots of fruits and veggies (so it's not exactly a low carb diet) but she has us cut out added sugars (the hardest for me) and alcohol. I get my sugar-fix everyday by eating dark chocolate that is over 70% cocoa which she allows. The best part of her program is all the behavioral changes she had us work on. I did her 12 week program in 2020 that was chock full of eating behavior changes. A lot of her nutrition advise was totally opposite of what I learned in my 30 years of working as a dietitian but nutrition studies are constantly producing new evidence and Hannah was on top of all of it. So, I will miss her and for her being my contact for updated nutrition info. I still have hundreds of her recipes that I haven't tried yet so I will probably keep posting her recipes. The good ones keep popping up like this one that I realize I hadn't even posted yet. Thank you, Hannah, for another recipe that is turning into a "go-to" recipe. We will miss you.

Serves 4

1/3 cup olive oil
zest from 1 lemon
1/3 cup lemon juice
2 Tbsp. dried rosemary
3 Tbsp. minced garlic
1 Tbsp. dijon mustard
sea salt and black pepper to taste
1 pound pork tenderloin

1. Preheat oven to 400 degree F.

2. To make marinade, place olive oil, lemon juice, lemon zest, dried rosemary, minced garlic, dijon mustard, and salt and pepper in a gallon size plastic bag. Seal bag and shake to mix. Add pork tenderloin.

3. Place in fridge to marinate for 4-12 hours. Remove from the fridge 30 minutes before cooking to take the chill off.

4. Put pork in a cast-iron skillet and bake until it reaches an internal temperature of 140 degree F, turning once halfway in between. (Or you can barbecue it on the grill.) Start checking the temperature around 20 minutes, as time will vary.

5. Remove the pork from the oven and cover. Let rest 10-15 minutes before carving. Enjoy.

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