2 pork tenderloins (1 pound each), trimmed of fat
1/2 cup lemon juice
1 teaspoon grated lemon zest
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 teaspoon salt
1/8 teaspoon white pepper
1 1/2 teaspoons dried thyme leaves
Pierce the tenderloin all over with a fork and place in a baking dish. Combine the lemon juice, zest, olive oil, garlic, salt, white pepper and thyme and pour over pork. Cover and marinate in refrigerator for at least 2 hours or overnight, turning pork once or twice.
When ready to cook, preheat oven to 350 F. Place tenderloins on a shallow baking pan, 2 inches apart. Roast in preheated oven for 40 to 45 minutes, until pork registers 160 F on a meat thermometer. Let stand for 5 minutes, then slice to serve. Pork will be light-pink in center.
Makes 6 servings.