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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.


# # # # # # # # # # # # # # # # # # # #


  • Carbohydrates: 116.1
  • Fats: 5.0
  • Dietary Fiber: 0.0
  • Minerals: 3.0
  • Proteins: 39.0
  • Vitamins: 5.0
  • Water: 0.0


  1. Preheat oven to 350f
  2. Trim fat from tenderloin
  3. Discard and set tenderloin aside
  4. Combine capers
  5. 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
  6. Bake
  7. Uncovered
  8. 1 hour or until thermometer inserted in thickest park of tnderloin registers 170f
  9. Remove from oven
  10. Cover with aluminum foil and allow to stand for 10 minutes before serving
  11. Garnish as desired

Step 7

Total Time in Minute 80

Ingredients Count 6

cooking lemon capered pork tenderloin

See More Relate Photo


Pork tenderloin


Dried rosemary

Black pepper


Lemon juice

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