Rosemary Pork with Sicilian Lemon | The Little Shop of Olive Oils

Rosemary Pork with Sicilian Lemon

Liza MacLeod3 comments


  • 1 medium onion, finely chopped
  • 2 Tbsp Rosemary Olive Oil
  • 1 Tbsp Sicilian Lemon Balsamic Vinegar
  • 1 tsp minced fresh thyme
  • 1 tsp grated lemon zest
  • 1 garlic clove, minced
  • 1/2 tsp Himalayan Sea Salt
  • 1/2 tsp freshly ground pepper
  • 2 pork tenderloins (1 pound each)
  • Fresh rosemary for garnish


  1. In a small bowl, combine onion, olive oil, balsamic, thyme, rosemary, lemon zest, garlic, salt, and pepper. Rub over tenderloins. Place on a rack in a shallow roasting pan. 
  2. Bake, uncovered, at 400 F until the meat is 160 F, about 25-35 minutes. Cover with foil; let rest for 10 minutes before slicing. Enjoy!


Hi Mura…so sorry it took so long…I was not getting notification of comments. The rosemary mentioned is for a garnish only. I would just use a couple of sprigs to make the presentation look pretty. Thanks!
Debbie Cucchi
Debbie Cucchi
Wow, great recipe!! Will definitely be put in the front of the recipe box! Love The Little Shop of Olive Oils!
Mura Kievman
Mura Kievman
Pork Tenderloin with Sicilian Lemon recipe only calls for fresh rosemary as a garnish, yet it appears in the recipe instructions (without an amount specified). Does the recipe call for fresh rosemary as well as thyme, or should there NOT have been a reference to rosemary in the instructions — other than as a garnish to the dish?

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