Lemon/Garlic Pork Tenderloin |
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Prep Time: 30 Minutes Cook Time: 1560 Minutes |
Ready In: 1590 Minutes Servings: 12 |
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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. 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.
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