Pork Tenderloin with Lemon and Rosemary


  • 1 pound pork tenderloin
  • zest and juice from half lemon
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon minced fresh garlic
  • salt and pepper


Mix lemon juice, lemon zest, olive oil, honey, mustard, rosemary, garlic, salt and pepper in a small bowl.  if one end of the tenderloin is much thinner than the other, fold it under the end, making an even piece.  Pour sauce over pork tenderloin evenly.  Put 1/4 cup of water in the pan around the sauce to keep it from burning.  Bake at 350 F for an hour or until internal temp is 140 F. Remove from oven and let sit 15-20 minutes before slicing.


Rosemary-Garlic potatoes

  • Red potatoes, scrubbed clean
  • olive oil
  • chopped fresh rosemary
  • chopped garlic
  • salt and pepper


Cut potatoes into wedges.  Toss with oil, rosemary, garlic, salt and pepper.  Bake at 425 for 45 minutes, turning once halfway through cooking.


Roasted Asparagus

  • Asparagus
  • olive oil
  • salt and pepper


Cut woody bottoms off asparagus.  Toss asparagus with a little oil and salt and pepper.  Place on baking sheet and cook at 425 for 20 minutes.  (This is the same recipe to use when grilling asparagus on the BBQ, but a much shorter cookign time on the grill)


Pork Tenderloin with Lemon and Rosemary - GFCFSF
Pork Tenderloin with Lemon and Rosemary - GFCFSF - Ingredients