Pork Tenderloin encrusted with Rosemary and Capers

Pork Tenderloin is always an enjoyable cut, but roasting it with crushed capers and rosemary adds a nice tweak to the flavor.

INGREDIENTS:

1 Pork Tenderloin ¾ to 1 lb.
2 tsp. Capers
2 Tbsp Fresh Lemon juice
Pinch Black Pepper, fresh ground
1 tsp fresh Rosemary
1/3 cup water
PREPARATION:

Wash the pork tenderloin and trim all fat. Pat dry and set aside.

Crush the capers with a fork. Wash, shake off water and strip the rosemary leaves, chop and combine with the ground black pepper in a prep bowl. Rub the mixture all over the pork and place the tenderloin in a shallow roasting pan
Add the water to pan. Pour lemon juice over tenderloin. Try not to dislodge the herbs/spices.

Preheat oven to 350°F

COOKING:

Bake in a 350 deg oven, uncovered, for about 30-45 min or until the meat thermometer registers 155 deg on an instant read thermometer. Remove from the oven and cover with aluminum foil tent and allow it to rest for about 10 min. Slice into 1 to1-1/2” slices and arrange on a serving dish. Garnish with fresh Rosemary sprigs.