Roast Pork with Lemon-Pepper Crust

Coarse-ground sea salt tastes saltier than regular table salt, so you can use less and still get the desired flavor.

Yield: 4 servings (serving size: 3 ounces)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.2g
  • Carbohydrate: 1.4g
  • Fiber: 0.4g
  • Cholesterol: 67mg
  • Iron: 1.5mg
  • Sodium: 480mg
  • Calcium: 18mg


  • 1 tablespoon grated lemon rind
  • 1 teaspoon dried oregano
  • 3/4 teaspoon coarse-ground sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 (1-pound) pork tenderloin, trimmed
  • Cooking spray


  1. 1. Preheat oven to 450°.
  2. 2. Combine first 6 ingredients. Spread mixture evenly over pork.
  3. 3. Place pork on a broiler pan coated with cooking spray. Bake, uncovered, at 450° for 25 minutes or until a meat thermometer registers 155°. Remove pork from oven; cover and let stand 10 minutes or until thermometer registers 160°.
  4. carbo rating: 1
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